Onion-Mushroom Omelette

Ingredients:

    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

Methods:

In the large nonstick fry pan over medium heat, melt the margarine. Saute onion with sugar until tender and the golden brown, about 4 mins. Add the mushrooms and the 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 the pepper. Beat egg-white mixture until stiff peaks form.Wipe out nonstick fry pan and the coat with nonstick cooking spray. Place over medium heat. Add the egg-white mix and the gently level using back of spoon.Spread onion-mushroom mix over half of the eggs. Cover, then 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 the parsley and serve immediately.
 
Serving tips: If preparing several omelettes, keep the first ones warm,covered with the foil, in a 250 F (120 C) oven until all are ready to be provide.