** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In large nonstick fry pan over medium heat, melt the margarine.
2. Saute onion with sugar until tender and golden brown, about 4 minutes.
3. Add the mushrooms and vinegar and cook till mushrooms are tender, 3 minutes.
4. Transfer the onion and mushroom mix to a small bowl.
5. In a large bowl, combine the egg whites, milk, salt and pepper.
6. Beat egg-white mixture until stiff peaks form.
7. Wipe out nonstick fry pan and coat with nonstick cooking spray.
Place over medium heat.
8. Add the egg-white mix and gently level using back of spoon.
9. Spread onion-mushroom mix over half of the eggs.
Cover, reduce heat to medium-low and cook till eggs are cooked, 4-5 minutes.
10. Using a spatula, carefully loosen the underside of omelet.
11. Fold in half, cover and cook for 1 minute more.
Garnish with parsley and serve immediately.
12. For healthier cooking of any recipe with eggs, substitute 2 egg whites for each whole egg.
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Dietary Notes:
This recipe is high in Vitamin A with 29% of your daily recommended intake per serving. This recipe is high in Vitamin C with 22% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Mushroom, Natural Sweeteners, Vinegar, Onion allergies.
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