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Since I re-taught myself how to grow sprouts I have been struggling to keep up with recipes to utilize them in. My favorite so far I named the Sproutlette.  It is a Sprout and Sauerkraut omelette.  It would make the perfect breakfast for me if I ever had time to make breakfast.  It is actually my new favorite weekend lunch.

I took a page from my favorite sandwich the Reuben and used sauerkraut and Swiss cheese along with sprouts to make this delicious 2 eggs omelette.

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This is a recipe for one because no matter how much I want the little maniacs to eat this they definitely will not.  Em also looked on with a sort of terror wondering if I was going to try to force her to eat sauerkraut.  Oh well, it is their loss and maybe one day when we are canning our own sauerkraut they will come around.

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To start my Sproutlette I whisk 2 eggs with just a little water – really well.

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Into a non stick pan with a little melted butter they go.  I let them cook completely on one side over medium heat.  At this point I sprinkle a little salt and pepper in as well.  Once the bottom is cooked I flip them over and reduce heat to low.

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I break up a piece of Swiss cheese and place that on eggs first followed by about a 1/4 cup each of sauerkraut and mung bean sprouts.  I give that a minute to keep cooking eggs.

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Next I fold over the eggs to make omelette and continue cooking another minute or two until everything is heated through and cheese has melted.

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That is all there is to it.  Less then 10 minutes and you have a delicious healthy omelette for breakfast (or lunch).  The Swiss melts, the sauerkraut gets warmed through, and the sprouts stay crunchy.  With a little rye toast on the side and you are good to go.

I devoured this omelette within about 30 seconds of the photos being taken!

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Recipe Type: Breakfast
Author: Blogging with Apples
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 1
  • 2 eggs
  • 1 teaspoon water
  • pinch of salt and pepper
  • 1 slice Swiss cheese
  • 1/4 cup sauerkraut drained
  • 1/4 cup bean sprouts
  1. Preheat buttered non stick pan on medium heat.
  2. Whisk 2 eggs with water.
  3. Pour eggs into pan and sprinkle with salt and pepper.
  4. Allow to cook 2-3 minutes until bottom of eggs are cooked through.
  5. Flip eggs and reduce heat to low.
  6. Layer eggs with Swiss, sauerkraut, and sprouts.
  7. Allow to cook 1 minute until other side of eggs are done and flip half over to make omelette.
  8. Allow to cook another 1-2 minutes until everything is heated through.
  9. Remove from pan and enjoy!



Jeff McIntosh

About Jeff McIntosh

Jeff's family lives in his childhood home on a 1/4 acre in town lot. Despite the small space to work with, they have challenged ourselves to produce as much of our own food as possible — and cook it! They document their journey at Blogging with Apples.