| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Sami |
Breakfast, Eggs, Low fat |
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Margarine |
| 1 |
sm |
Onion; thinly sliced |
| 2 |
ts |
Sugar |
| 1 |
c |
Mushrooms; sliced |
| 1 |
tb |
Balsamic Vinegar |
| 3 |
|
Egg Whites |
| 1 |
tb |
Nonfat Milk |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Ground Black Pepper |
| 1 |
tb |
Fresh Parsley; chopped |
INSTRUCTIONS
In a large nonstick frying pan over medium heat, heat the margarine. Add
the onion and sugar and cook until the onion is tender and golden brown,
about 4 minutes. Add the mushrooms and vinegar and cook until the mushrooms
are tender, about 3 minutes. Transfer the onion mixture to a small bowl.
In a large bowl, combine the egg whites, milk, salt and pepper. Using an
electric mixer or by hand, beat until stiff peaks form.
Wipe out the frying pan and coat with nonstick cooking spray. Place over
medium heat; add the egg-white mixture and gently flatten it using the back
of a spoon. Spread the onion mixture over half of the eggs. Cover, reduce
the heat to medium-low and cook until the eggs are cooked through and the
center of the omelette is set, 4-5 minutes. Using a spatula, carefully
loosen the underside of the omelete, fold in half, cover and cook for 1
minute more.
To serve, slide the omelette onto a plate and garnish with the parsley. If
preparing several omelettes, keep the first ones warm, covered with foil,
in a 250 oven until all are cooked.
Recipe by: Jane Fonda Cooking For Healthy Living
Posted to recipelu-digest Volume 01 Number 432 by James and Susan Kirkland
<kirkland@gj.net> on Jan 01, 1998
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