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 Posted to MM-Recipes Digest by "Kathleen Weber"
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|Serving Size: 1 Serving (837g)|
|Recipe Makes: 1|
|Calories from Fat: 81 (15%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0.3mg||0 %|
|Sodium 1093.1mg||38 %|
|Potassium 1429.7mg||38 %|
|Total Carbohydrate 45.5g||13 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 42.3g|
|Protein 69g||99 %|
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Calories per serving: 526
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