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INGREDIENTS

1 tb Balsamic vinegar
1 tb Parsley, fresh ; chopped
3 Egg whites
1/4 ts Salt
1 ts Margarine
1 c Mushrooms ; sliced
1/8 ts Black pepper ; ground
2 ts Sugar
1 sm Onion ; thinly sliced
1 tb Milk, nonfat

Servings

INSTRUCTIONS

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" on Mar 25, 98

NOTES

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Onion-Mushroom Omelette

1 tb Balsamic vinegar 
1 tb Parsley, fresh chopped
3  Egg whites 
1/4 ts Salt 
1 ts Margarine 
1 c Mushrooms sliced
1/8 ts Black pepper ground
2 ts Sugar 
1 sm Onion thinly sliced
1 tb Milk, nonfat

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" <kmweber@ibm.net> on Mar  25, 98

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Nutrition

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Serving Size: 1 Serving (837g)
Recipe Makes: 1

Calories: 526
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 526

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