Recipe: Reuben Omelet (serves 1)

REUBEN OMELET

2 large eggs
2 tablespoons water
1/8 teaspoon salt
Dash of black pepper
1 tablespoon butter or margarine
4 slices thin-sliced deli corned beef
1/3 cup sauerkraut, drained
1/4 cup (1 ounce) shredded Swiss cheese
2 tablespoons Thousand Island dressing

Combine eggs, water, salt and pepper; whisk egg mixture just until blended.

Heat a 10-inch omelet pan or heavy skillet over medium heat until hot enough to sizzle a drop of water. Add butter, and rotate pan to coat bottom. Pour egg mixture into skillet. As mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath.

Arrange remaining ingredients on left side of omelet. Fold unfilled half of omelet over filling, and transfer to plate.

Note from source: Nobody knows eggs like egg producer Colleen "Coke" Anderson of Sioux City, Iowa. "This is my favorite quick dinner," she says. "My husband invented it several years ago when our daughters were preparing for an omelet demonstration at the Clay County Fair."

For a complete meal, Coke suggests serving this dish with fresh fruit or a mixed green salad and French bread.

Makes 1 serving
Source: Progressive Farmer