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1
Omelets will be prepared one at a time in omelet or similar pan, so it is a good idea to have oven barely warm to keep prepared omelets in while preparing others.
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2
Have corned beef sliced into thin slices, about 12 pieces if possible.
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3
Drain sauerkraut through strainer over bowl until very well drained.
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4
Discard liquid.
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5
Mince one gherkin and add to the thousand island dressing.
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6
Break eggs into bowl, add 1/2 cup water and caraway seeds (unless sauerkraut already has caraway in it).
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7
Beat eggs until thoroughly blended.
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8
Place omelet pan over medium heat.
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9
When hot, add 1 tablespoon solid margarine to pan and tilt to coat sides and bottom.
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10
Turn heat to medium-high.
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11
Pour in one quarter of eggs.
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12
Using wide spatula or fork, pull cooked eggs toward center, allowing uncooked part to flow to outside.
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13
While top is still moist and creamy, add 2 slices Swiss cheese to one side of omelet, top with 1/4 of the corned beef and then top with 1/4 cup sauerkraut.
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14
Fold other side over and immediately remove to serving plate.
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15
Keep in barely warm oven while preparing remaining 3 omelets.
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16
Wipe pan with paper towels between each omelet.
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17
To serve, top each with 1/4 of the dressing and serve one gherkin along side omelet.
