Easiest Way to Make Yummy Rueben Frittata

Rueben Frittata. Everything that's tantalizing about a Reuben sandwich makes an appearance here in Rach's frittata—Russian dressing, corned beef, sauerkraut + pastrami! Rachael says, "Passing gem romaine and toasted, buttered pumpernickel or rye bread is an easy way to add to the menu." This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

This past week it was for my breakfasts. I knew what I wanted to make for lunches, and dinners during the week were pretty easy, but breakfasts were a stumper. I wasn't feeling like eating anything sweet, and I knew I didn't want anything too. You can cook Rueben Frittata using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Rueben Frittata

1. It's 12 oz of deli corned beef, chopped.
2. Prepare 1/2 c of sauerkraut.
3. Prepare 8 of large eggs.
4. It's 1/4 c of heavy cream.
5. Prepare 1 c of shredded Swiss cheese.
6. Prepare 1/2 tsp of caraway seeds.
7. It's 1/2 c of shredded parmesan cheese.
8. Prepare 1/4 c of Thousand Island dressing.
9. You need 2 T of chopped fresh chives.

Frittata - It's all in the crust. If you've ever had an amazing quiche before you know it all starts with the perfect crust. The crust is what makes a quiche and quiche and NOT a frittata, so it's essential that the crust is tasty. In a medium bowl whisk together eggs, heavy cream, and mozzarella.

Rueben Frittata step by step

1. Preheat oven to 350°.
2. Heat large oven-proof skillet over medium heat. Add beef and sauerkraut and cook 5 min..
3. In mixing bowl, crack eggs and whisk. Add cream and whisk together. Stir in Swiss cheese..
4. Pour egg mixture into skillet and mix slightly. Cook without stirring until sides and bottom begin to set. Top with caraway seeds..
5. Transfer skillet to oven and bake 20-30 min, until eggs are firm..
6. Top with parmesan cheese, dressing and chives..

Season with salt, pepper, and a pinch red pepper flakes. The frittata is an Italian omelette that's flat and firm. It's also easy to make with whatever you might have handy in your fridge. Alton Brown shows you how to create one using leftover asparagus. Worth the drive from anywhere in the South Hills or Northern Washington county.