Onion-Mushroom Omelette

Photo: flickr user roolrool

Ingredients

1 teaspoon Margarine

1 small Onion, thinly sliced

2 teaspoons Sugar

1 cup Mushrooms, sliced

1 tablespoon Balsamic vinegar

3 Egg whites

1 tablespoon Milk, nonfat

1/4 teaspoon Salt

1/8 teaspoon Black pepper, ground

1 tablespoon Parsley, fresh - chopped

Preparation

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.