Beer makes batters better, meat more tender, and sauces more flavorful.
Reuben Omelet
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- #85715
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 cup sauerkraut
2 large eggs or egg substitute
3 large egg whites
1 tablespoon water
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon unsalted butter
2 stalks green onions, chopped
1/4 cup Swiss cheese, shredded
2 ounces corned beef, lean, chopped
directions
Bring small saucepan of water to boiling. Add sauerkraut. Remove from heat and 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 half the 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 and fold over. Remove to plate. Make second omelet with remaining ingredients.
added by
crazyfox
nutrition data
Nutritional data has not been calculated yet.
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