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.