Open-Faced Pastrami Omelet on Pumpernickel

Ingredients

• 4 large bibb lettuce leaves 
• 0.4 teaspoon pepper black divided freshly ground
• 1 tablespoon cider vinegar 
• 6 large eggs lightly beaten
• 1.5 cups cucumber english peeled thinly sliced
• 2 tablespoons optional: dill fresh chopped
• 3  green onions thinly sliced
• 0.5 teaspoon horseradish prepared
• 2 teaspoons olive oil 
• 3 ounces pastrami chopped
• 4 ounce pumpernickel bread toasted
• 0.3 teaspoon salt divided
• 1 tablespoon whole-grain dijon mustard 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine cucumber, mustard, vinegar, horseradish, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
2. Let stand 10 minutes, tossing occasionally.
3. Combine remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, dill, eggs, pastrami, and onions in a bowl, stirring with a whisk.
4. Heat a medium nonstick skillet over medium heat.
5. Add oil to pan; swirl to coat.
6. Add egg mixture to pan; cook 2 minutes. Cover, reduce heat to low, and cook 8 minutes or until set.
7. Cut into 4 wedges.
8. Place 1 lettuce leaf on each bread slice; top with 1 omelet piece and 1/4 cup cucumber mixture.