-WALDINE : -WALDINE VAN GEFFEN
0: Prep time: 15 mins
1: Cook time: 15 mins
2: In large nonstick fry pan over medium heat, melt the margarine
3: Saute onion with sugar until tender and golden brown, about 4 mins
4: Add the mushrooms and vinegar and cook till mushrooms are tender, 3 mins
5: Transfer the onion and mushroom mix to a small bowl
6: In a large bowl, combine the egg whites, milk, salt and pepper
7: Beat egg-white mixture until stiff peaks form
8: Wipe out nonstick fry pan and coat with nonstick cooking spray
9: Place over medium heat
10: Add the egg-white mix and gently level using back of spoon
11: Spread onion-mushroom mix over half of the eggs
12: Cover, reduce heat to medium-low and cook till eggs are cooked, 4-5 mins
13: Using a spatula, carefully loosen the underside of omelette
14: Fold in half, cover and cook for 1 minute more
15: Garnish with parsley and serve immediately
16: 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
17: Additional notes: All the fat and cholesterol in eggs reside in the yolks, while the egg whites are rich in protein and albumin
18: For healthier cooking of any recipe with eggs, substitute 2 egg whites for each whole egg
19: 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 Posted to MM-Recipes Digest by "Kathleen Weber" <kmweber@ibm
20: net> on Mar 25, 98