Reuben omelet

Yield: 2 Servings

Measure Ingredient
½ cup Sauerkraut
2 \N Eggs
3 \N Egg whites
1 tablespoon Water
¼ teaspoon Salt
⅛ teaspoon Ground black popper
1 tablespoon Unsalted butter
2 \N 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

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