"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

This recipe originally appeared in our Holiday 2020 issue. Get the magazine here.

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Credit: Photography by Christopher Testani
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium skillet, melt the butter over medium-high heat.

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  • In a medium bowl, whisk the eggs and mustard until smooth. Season with salt and pepper.

  • Pour the eggs into the skillet and let them settle.

  • Using a spatula, peel the edges back and let the eggs redistribute in the skillet. Cook for 30 seconds.

  • 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.

  • Arrange the pickles down the center. Using a spatula, fold in the sides of the omelet.

  • Slide the omelet onto a plate and top with the chips and hot sauce. 

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