Recipe By : Family Circle
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Sauerkraut
2 lg Eggs or egg substitute
3 lg Egg whites
1 tb Water
1/4 ts Salt
1/8 ts Pepper
1 tb Unsalted butter
2 Green onions -- chopped
1/4 c Swiss cheese -- shredded
2 oz Lean corned beef -- 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 tb 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 separate ones.
I also used Pam to replace the butter, worked fine. Could even use
egg substitute.
