Onion-Mushroom Omelette


1 teaspoon Margarine
1 small Onion, thinly sliced
2 teaspoons Sugar
1 cup Mushrooms, sliced
1 tablespoon Balsamic vinegar
1 tablespoon Milk, nonfat
1/4 teaspoon Salt
1/8 teaspoon Black pepper, ground
1 tablespoon Parsley, fresh - chopped


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.




1.0 servings


Wednesday, December 9, 2009 - 12:58am



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