Reuben Omelet
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sauerkraut
|
|
| 2 | large |
eggs
or egg substitute |
|
| 3 | large |
egg whites
|
|
| 1 | tablespoon |
water
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
butter, unsalted
|
|
| 2 | stalks |
scallions, spring or green onions
chopped |
*
|
| ¼ | cup |
swiss cheese
shredded |
|
| 2 | ounces |
corned beef
lean, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sauerkraut
|
|
| 2 | large |
eggs
or egg substitute |
|
| 3 | large |
egg whites
|
|
| 15 | ml |
water
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 15 | ml |
butter, unsalted
|
|
| 2 | stalks |
scallions, spring or green onions
chopped |
*
|
| 59 | ml |
swiss cheese
shredded |
|
| 57.8 | ml/g |
corned beef
lean, chopped |
|
Directions
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 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.
Sprinkle half of the cheese, sauerkraut and beef down omelet center; fold over.
Remove to plate.
Make second omelet with remaining ingredients.
