Onion-Mushroom Omelette
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Onion-Mushroom Omelette
  Breakfast    Vegetarian    Omelettes  
Last updated 6/12/2012 12:45:29 AM. Recipe ID 5305. Report a problem with this recipe.
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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 Milk, nonfat
    1/4 ts Salt
    1/8 ts Black pepper, ground
      1 tb 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.
  
  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%
  




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Recipe ID 5305 (Apr 03, 2005)

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