| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
Vegetarian |
Breakfast, Cheese/eggs, Vegetarian |
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 |
Milk, nonfat |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Black pepper, ground |
| 1 |
tb |
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
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