INGREDIENTS

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

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Nutrition (calculated from recipe ingredients)
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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