Onion-mushroom Omelette

As a wise, skilled pharmacist mixes medicine, our heavenly Father wisely mixes exactly the right measure of bitter things and sweet, to do us good. Too much joy would intoxicate us. Too much misery would drive us to despair. Too much sorrow would crush us. Too much suffering would break our spirits. Too much pleasure would ruin us. Too much defeat would discourage us. Too much success would puff us up. Too much failure would keep us from doing anything. Too much criticism would harden us. Too much praise would exalt us. Our great God knows exactly what we need. His Providence is wisely designed and sovereignly sent for our good!

Don Fortner

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables	Vegetarian	Breakfast, Cheese/eggs, Vegetarian	1	Servings

INGREDIENTS

1	t	Margarine
1		Onion, thinly sliced
2	t	Sugar
1	c	Mushrooms, sliced
1	T	Balsamic vinegar
3		Egg whites
1	T	Milk, nonfat
1/4	t	Salt
1/8	t	Black pepper, ground
1	T	Parsley, fresh – chopped

INSTRUCTIONS

Prep time: 15 mins. Cook time: 15 mins.  In large nonstick fry pan over
medium heat, melt the margarine. Saute  onion with sugar until tender
and golden brown, about 4 mins. Add the  mushrooms and vinegar and cook
till mushrooms are tender, 3 mins.  Transfer the onion and mushroom mix
to a small bowl. In a large bowl,  combine the egg whites, milk, salt
and pepper. Beat egg-white mixture  until stiff peaks form. Wipe out
nonstick fry pan and coat with  nonstick cooking spray. Place over
medium heat. Add the egg-white mix  and gently level using back of
spoon. Spread onion-mushroom mix over  half of the eggs. Cover, reduce
heat to medium-low and cook till eggs  are cooked, 4-5 mins. Using a
spatula, carefully loosen the underside  of omelette. Fold in half,
cover and cook for 1 minute more. Garnish  with parsley and serve
immediately.  Serving tips: If preparing several omelettes, keep the
first ones  warm, covered with foil, in a 250 F (120 C) oven until all
are ready  to be served.  Additional notes: All the fat and cholesterol
in eggs reside in the  yolks, while the egg whites are rich in protein
and albumin. For  healthier cooking of any recipe with eggs, substitute
2 egg whites  for each whole egg.  Nutritional Information: calories
197; total fat 5g (saturated fat  1g); protein 14g; cholesterol 0mg;
carbohydrates 25g; sodium 766mg;  dietary fiber 3g; calories from fat
24%  Recipe from: Cooking for Healthy Living by Jane Fonda Posted to
MM-Recipes Digest  by "Kathleen Weber" <kmweber@ibm.net> on Mar 25, 98

A Message from our Provider:

“You think life is full of surprises? Wait till you die!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 189 Calories From Fat: 39 Total Fat: 4.4g Cholesterol: <1mg Sodium: 812mg Potassium: 639.4mg Carbohydrates: 22.7g Fiber: 2.3g Sugar: 17.2g Protein: 15.4g