Reuben Omelet

Ingredients

1/2 sauerkraut
2 eggs
3 egg whites
16 ml water
1 gr salt
1 gr pepper
8 gr butter
2 stalks green onions
32 gr swiss cheese
55 gr corned beef

Instructions

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 25 cm nonstick skillet over medium heat. Add half 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.