2 to 3 oz. corned beef, thin sliced
1/3 c. sauerkraut, rinsed & drained
Non-stick spray coating
2 eggs, beaten
2 oz. Swiss cheese, sliced or shredded

In skillet, heat corned beef and sauerkraut. Do not mix. Spray large skillet with non-stick coating. Heat over medium heat. Add eggs, spreading them to form rectangle. Down the center of the omelet, sprinkle the cheese, then layer sauerkraut on top of the corned beef. When egg looks firm, fold the two sides over the filling. Flip omelet to cook other side. Serve with additional cheese, if desired.