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
