Reuben Omelette (2 servings) 1/2 cup sauerkraut 2 large eggs or egg substitute 3 large egg whites 1 Tablespoon water 1/4 teaspoon salt 1/8 teaspoon pepper 1 Tablespoon unsalted butter 2 stalks green onions - chopped 1/4 cup Swiss cheese - shredded 2 ounces lean corned beef - chopped 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 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. Sprinkle half of the cheese, sauerkraut and beef down omelet center; fold over. Remove to plate. Make second omelette with remaining ingredients. NOTE: I made one large omelet and then split it into two. To me it was easier than making two separate ones. This omelette is best served with rye toast. You can replace the butter with Pam and use egg substitute in place of the actual eggs. Mr Breakfast would like to thank baseball27 for this recipe. Recipe number 479. Submitted 9/13/2002.