Onion-mushroom Omelette Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Margarine,
1 small: Onion, thinly sliced
2 tsp: Sugar,
1 cup: Mushrooms, sliced
1 tbsp: Balsamic vinegar,
3: Egg whites,
1 tbsp: Milk, nonfat
1/4 tsp: Salt,
1/8 tsp: Black pepper, ground
1 tbsp: Parsley, fresh, chopped
Directions:
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
Source from luhu.jp
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
Source from luhu.jp