Reuben Omelet

* Exported from MasterCook II *

Reuben Omelet

Recipe By : Family Circle
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sauerkraut
2 large eggs or egg substitute
3 large egg whites
1 Tablespoon water
1/4 teaspoon salt
1/8 teaspoon pepper
1 Tablespoon unsalted butter
2 stalks green onions -- chopped
1/4 cup Swiss cheese -- shredded
2 ounces corned beef, lean -- chopped

Bring small saucepan of water to boiling. Add sauerkraut. Remove from heat;
let stand 10 minutes. Drain.

Beat eggs, egg whites, water, salt and pepper in a bowl until blended.

Heat 10-inch nonstick skillet over medium heat. Add 1/2 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.

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

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Serving Ideas : Rye toast.

NOTES : I made one large omelet and then split it into two. To me it was
easier than making two seperate ones.

I also used Pam to replace the butter, worked fine.
Could even use egg substitute.