-WALDINE : -WALDINE VAN GEFFEN
0: In a large nonstick frying pan over medium heat, heat the margarine
1: Add the onion and sugar and cook until the onion is tender and golden brown, about 4 minutes
2: Add the mushrooms and vinegar and cook until the mushrooms are tender, about 3 minutes
3: Transfer the onion mixture to a small bowl
4: In a large bowl, combine the egg whites, milk, salt and pepper
5: Using an electric mixer or by hand, beat until stiff peaks form
6: Wipe out the frying pan and coat with nonstick cooking spray
7: Place over medium heat; add the egg-white mixture and gently flatten it using the back of a spoon
8: Spread the onion mixture over half of the eggs
9: Cover, reduce the heat to medium-low and cook until the eggs are cooked through and the center of the omelette is set, 4-5 minutes
10: Using a spatula, carefully loosen the underside of the omelete, fold in half, cover and cook for 1 minute more
11: To serve, slide the omelette onto a plate and garnish with the parsley
12: If preparing several omelettes, keep the first ones warm, covered with foil, in a 250 oven until all are cooked
13: Recipe by: Jane Fonda Cooking For Healthy Living Posted to recipelu-digest Volume 01 Number 432 by James and Susan Kirkland <kirkland@gj
14: net> on Jan 01, 1998