Reuben Omelet

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 corned beef, lean -- 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 omelet with remaining ingredients.