Cooking Recipe Onion-Mushroom Omelette
Recipe Ingredients
Directions
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