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      Title: Onion Mushroom Omelette
 Categories: Breakfast, Cheese/eggs, Vegetarian
      Yield: 1 Servings

      1 ts Margarine
      1 sm Onion; thinly sliced
      2 ts Sugar
      1 c  Mushrooms; sliced
      1 tb Balsamic vinegar
      3    Egg whites
      1 tb Nonfat milk
    1/4 ts Salt
    1/8 ts Black pepper; ground
      1 tb Fresh parsley; chopped

  Preparation time: 15 minutes
  Cooking time: 15 minutes

  In large nonstick fry pan over medium heat, melt the margarine.
  Saute onion with sugar until tender and golden brown, about
  4 minutes. Add the mushrooms and vinegar and cook until mushrooms
  are tender, 3 minutes. 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 until eggs are cooked, 4 to
  5 minutes. 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.

  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.

  Recipe by Cooking for Healthy Living by Jane Fonda

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