Yield: 2 Servings
|⅛ teaspoon||Ground black popper|
|1 tablespoon||Unsalted butter|
|2||Green onions; chopped|
|¼ cup||Shredded swiss cheese|
|2 ounces||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 10-inch nonstick skillet over medium heat. Add ½ 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: 2⅓ meat, 1 vegetable, 2 1/ 2 fat.
Recipe by: Family Circle 7/18/95 Posted to MC-Recipe Digest V1 #940 by "Nitro_II " <Nitro_II@...> on Dec 2, 97