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Layered Reuben Fritatta

Layered Reuben Fritatta

1 pound cooked corned beef brisket; diced
6 large eggs
3/4 cup half and half cream or reduced carb milk
1/2 teaspoon ground pepper
1/2 teaspoon caraway seeds
1 teaspoon onion powder
1 tablespoon dried parsley
2 tablespoons whole grain wheat flour
2 cups sauerkraut; rinsed well and pressed dry
2 cups grated swiss cheese Directions:
Beat cream and eggs; set aside. Combine flour with parsley, onion powder, and caraway seeds; toss with beef; stir in prepared sauerkraut.

Turn mixture out into a lightly greased baking dish. Pour egg mixture slowly over top. Cover with cheese.

Bake uncovered at 375 degrees F for about 45 minutes, until eggs are set and top is nicely browned. Serve with low-carb Thousand Island dressing. Makes six servings.

Per serving: 8g carbohydrates; 2g fiber; 32g protein; 33g fat (14 g saturated); 461 calories

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