Recipe - Reuben Omelet

One half cup Sauerkraut
2 Eggs
3 Egg whites
1 tablespoon Water
One fourth teaspoon Salt
1/8 teaspoon Ground black popper
1 tablespoon Unsalted butter
2 Green onions; chopped
One fourth cup Shredded swiss cheese
2 ounce Lean corned beef; chopped
(about 1/3 cup)

1. Bring small saucepan of water to boiling. Add sauerkraut. Remove from
heat; let stand 10 minutes. Drain. 2. Beat eggs, egg whites, water, salt
and pepper in bowl until blended.

3. Heat 10inch nonstick skillet over medium heat. Add One half tablespoon
butter, half the onion and half the egg mixture. Cook 5 seconds, swirling
pan. Lift up edges of egg mixture with spatula, letting uncooked egg run
under. Cook until egg is set on top, 1 to 2 minutes.

4. Sprinkle half of cheese, sauerkrauand beef down omelet center; fold
over. Remove to plate. Make second omelet with remaining ingredients.

Nutrient Value Per Serving: 288 calories, 21 g protein, 20 g fat, 5 g
carbohydrate, 1,163 mg sodium, 269 mg cholesterol. Exchanges: 2 1/3 meat, 1
vegetable, 2 1/ 2 fat.

Recipe by: Family Circle 7/18/95

Posted to MCRecipe Digest V1 #940 by "Nitro_II "
Nitro_II@classic.msn.com on Dec 2, 97