"I love a meaty, cheesy, tangy Cuban sandwich. In this riff on the classic, I skipped the bread and stuffed the filling inside an omelet instead." —Rach
Ingredients
1 pat butter
2 large eggs
A squirt of yellow mustard
Salt and pepper
1 slice cooked ham or 2 thin deli slices of pork tenderloin
A handful (about 1/3 cup) shredded Swiss cheese
4 to 5 dill pickle slices, sliced crosswise
Plantain chips or potato chips, for serving
Hot sauce, for topping
Directions
Step 1 In a medium skillet, melt the butter over medium-high heat.
Step 2 In a medium bowl, whisk the eggs and mustard until smooth. Season with salt and pepper.
Step 3 Pour the eggs into the skillet and let them settle.
Step 4 Using a spatula, peel the edges back and let the eggs redistribute in the skillet. Cook for 30 seconds.
Step 5 Top the eggs with the ham and cheese. Cover the pan and cook until the eggs are set and the cheese melts, 1 1/2 to 2 minutes.
Step 6 Arrange the pickles down the center. Using a spatula, fold in the sides of the omelet.
Step 7 Slide the omelet onto a plate and top with the chips and hot sauce.
