Open-Faced Pastrami Omelet On Pumpernickel

• 1 1/2 cups thinly sliced peeled English cucumber
• 1 tablespoon whole-grain Dijon mustard
• 1 tablespoon cider vinegar
• 1/2 teaspoon prepared horseradish
• 1/4 teaspoon salt, divided
• 3/8 teaspoon freshly ground black pepper, divided
• 2 tablespoons chopped fresh dill
• 6 large eggs, lightly beaten
• 3 ounces chopped pastrami
• 3 green onions, thinly sliced
• 2 teaspoons olive oil
• 4 large Bibb lettuce leaves
• 4 (1-ounce) slices pumpernickel bread, toasted

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

cucumber, wholegrain, cider vinegar, horseradish, salt, freshly ground black pepper, dill, eggs, pastrami, green onions, olive oil, bibb lettuce leaves, pumpernickel bread

Taken from www.myrecipes.com/recipe/pastrami-omelet-pumpernickel (may not work)