Rach's 3 Minute Meal: Cubano Omelet
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Rach's 3 Minute Meal: Cubano Omelet

"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


  • 1 pat butter

  • 2 large eggs

  • A squirt of yellow mustard

  • Salt and pepper

  • 1 slice cooked ham or 2 thin deli slices of pork tenderloin

  • A handful (about 1/3 cup) shredded Swiss cheese

  • 4 to 5 dill pickle slices, sliced crosswise

  • Plantain chips or potato chips, for serving

  • Hot sauce, for topping


  • Step 1

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

  • Step 2

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

  • Step 3

    Pour the eggs into the skillet and let them settle.

  • Step 4

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

  • Step 5

    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.

  • Step 6

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

  • Step 7

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

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