• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Onion-Mushroom Omelette

  • Recipe Submitted by on

Category: Vegetarian, Breakfast

 Ingredients List

  • 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

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
25, 98

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