| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats | Swiss | Breakfast/, Omelet | 2 | Servings |
INGREDIENTS
| 1/2 | c | Sauerkraut |
| 2 | Eggs | |
| 3 | Egg whites | |
| 1 | tb | Water |
| 1/4 | ts | Salt |
| 1/8 | ts | Ground black popper |
| 1 | tb | Unsalted butter |
| 2 | Green onions; chopped | |
| 1/4 | c | Shredded swiss cheese |
| 2 | oz | Lean corned beef; chopped (about 1/3 cup) |
INSTRUCTIONS
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, 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: 2 1/3 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@classic.msn.com> on Dec 2, 97
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