Reuben Omelet

Reuben Omelet
Servings: 2 Prep 15 mins Cook 2 mins

Ingredients

  • 1/2 cup sauerkraut
  • 2 eggs
  • 3 egg whites
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon unsalted butter
  • 2 green onions, chopped
  • 1/4 cup shredded Swiss cheese
  • 2 ounces lean corned beef, chopped (about 1/3 cup)

Make It

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 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.

4. Sprinkle half of cheese, sauerkraut and beef down omelet center; fold over. Remove to plate. Make second omelet with remaining ingredients. Makes 2 servings.

Nutrition Facts

Servings Per Recipe: 2; Amount Per Serving: cal. (kcal): 288, Fat, total (g): 20, chol. (mg): 269, carb. (g): 5, pro. (g): 21, sodium (mg): 1163, Percent Daily Values are based on a 2,000 calorie diet.