Delicious Sauerkraut Omelette Recipe

I’ve always had a soft spot for unexpected breakfast combinations. While most people stick to their usual bacon and eggs, I love trying different ingredients that might raise a few eyebrows at first. That’s how I stumbled upon the sauerkraut omelette – a morning twist that combines fluffy eggs with tangy sauerkraut.

I know what you’re thinking – sauerkraut for breakfast? Trust me, I had the same reaction when I first heard about it. But after years of cooking breakfast for my family, I’ve learned that sometimes the most unusual pairings end up being the most satisfying. The best part? It’s just as easy to make as your regular omelette, but with an interesting kick that wakes up your taste buds.

If you’re tired of the same old breakfast routine and ready to try something different, this recipe might just become your new morning favorite. And hey, it’s a great way to use up that jar of sauerkraut sitting in your fridge!

What Kind of Sauerkraut Should I Use?

For this omelette, you’ll want to reach for refrigerated sauerkraut rather than the shelf-stable kind you find in cans or jars at room temperature. The refrigerated version typically has more beneficial probiotics and a fresher, crunchier texture that works great in this dish. You can find good options in the refrigerated section near the pickles or in the health food section of your grocery store. Before adding it to your omelette, give the sauerkraut a gentle squeeze to remove excess liquid – this helps prevent your omelette from becoming watery. If you’re feeling adventurous, try different varieties like caraway-seasoned sauerkraut or even purple cabbage sauerkraut for a pop of color.

Options for Substitutions

This omelette recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Avocado oil: Any neutral cooking oil works here – try olive oil, coconut oil, or even butter if you prefer.
• Shallot: No shallots? Use about 2 tablespoons of finely diced red or yellow onion instead.
• Turkey bacon: Regular bacon, Canadian bacon, or diced ham all work great. For a vegetarian version, try using mushrooms sautéed until crispy.
• Sauerkraut: This is pretty key to the recipe’s character, but in a pinch, you could use kimchi or cooked, squeezed cabbage with a splash of vinegar.
• Chives: Green onions (just the green parts) make a good substitute, or try other fresh herbs like dill or parsley.
• Goat cheese: Feel free to use any cheese you like – feta, Swiss, or cheddar all work well. For dairy-free options, nutritional yeast adds a nice cheesy flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when making a sauerkraut omelette is dealing with excess moisture – be sure to drain and gently squeeze your sauerkraut before adding it to the pan, or you’ll end up with a watery mess that won’t set properly. A common error is cooking the omelette on heat that’s too high, which results in a browned, rubbery exterior while the inside remains undercooked – instead, use medium-low heat and be patient. When adding your fillings, resist the urge to pile them in the center of the omelette; spread them evenly across one half of the egg surface, leaving a border around the edges for easier folding. For the fluffiest results, whisk your eggs thoroughly until no streaks remain, and wait to add the salt until just before cooking (adding it too early can break down the egg proteins and lead to a watery omelette).

What to Serve With Sauerkraut Omelette?

This savory breakfast omelette pairs really well with some crispy roasted potatoes or sweet potato hash on the side – the sweetness of the potatoes balances out the tangy sauerkraut perfectly. If you’re keeping things light, a simple mixed green salad dressed with olive oil and lemon juice adds freshness to the meal. For a true European-style breakfast experience, serve it with some toasted rye bread and butter, which complements the German-inspired flavors of the sauerkraut. You could also add some sliced fresh tomatoes or a side of fresh fruit to brighten up the plate.

Storage Instructions

Enjoy Fresh: This sauerkraut omelette is best eaten right away while it’s still warm and the cheese is perfectly melty. The texture and flavor are at their peak when served fresh off the pan!

Save Leftovers: If you end up with leftover omelette, you can keep it in an airtight container in the fridge for up to 24 hours. Just know that the texture won’t be quite the same as when it’s fresh, and the sauerkraut might make it a bit more watery.

Warm Up: To enjoy any leftovers, gently warm them in a pan over low heat for 1-2 minutes. I don’t recommend microwaving as it can make the eggs rubbery. Remember that reheated eggs won’t be as fluffy as when freshly made.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 25-30 g
• Fat: 30-35 g
• Carbohydrates: 10-15 g

Ingredients

• 1 teaspoon avocado oil
• 1 small shallot, chopped finely
• 3 slices organic turkey bacon, diced small (no added sugar)
• 1/3 cup organic sauerkraut
• 2 large eggs from pasture-raised chickens
• 1 tablespoon chives, sliced thin
• Pinch of sea salt
• Pinch of black pepper
• 1 teaspoon organic butter or ghee
• 2 tablespoons grated goat cheese or a dairy-free cheese alternative

Step 1: Cook Turkey Bacon and Shallots

In a nonstick skillet, heat the avocado oil over medium heat.

Add the finely diced shallots and turkey bacon.

Cook until the shallots become translucent and the bacon begins to brown, approximately 5 minutes.

Turn off the heat and stir in the sauerkraut.

Transfer the mixture to a bowl and set aside.

Step 2: Prepare the Egg Mixture

In a medium bowl, combine the eggs, chives, sea salt, and black pepper.

Beat the ingredients together until the yolks and whites are fully combined, ensuring a uniform mixture.

Step 3: Cook the Eggs

Reheat the skillet over medium heat and melt the butter or ghee.

Once it’s hot, pour the beaten eggs into the pan.

As the eggs start to set, use a small spatula to gently push the cooked portions toward the center, tilting the pan to let the uncooked egg flow to the edges.

Continue this process until the eggs are nearly cooked, typically around 2 minutes.

Step 4: Assemble the Omelette

Once the eggs are almost fully set, carefully flip the omelette over and remove it from the heat.

Gently slide the omelette onto a plate.

Spread the shallot, bacon, and sauerkraut mixture across one half of the omelette.

Add cheese if desired for extra flavor.

Step 5: Fold and Serve

Carefully fold the empty half of the omelette over the filled half to enclose the ingredients.

Serve hot, and enjoy your savory omelette filled with flavorful bacon, shallots, and sauerkraut.