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Onion-Mushroom Omelet
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Rating: 4.0/5 (17 votes cast)

Meal Type: Breakfast, Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: American
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 383
% Daily Value**
Total Fat 19g
29%
Saturated Fat 6g
9%
Unsaturated Fat 3g
Cholesterol 799mg
266%
Sodium 896mg
37%
Total Carbohydrate 24g
8%
Dietary Fiber 2g
8%
Sugars 17g
Protein 30g
Vitamin A  29%Vitamin C  22%
Calcium  15%Iron  22%
Potassium  24%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Onion-Mushroom Omelet

Date Added: April 25, 2012

Ingredients:

1 teaspoon Margarine
1 Onion small thinly sliced
2 teaspoons Sugar
1 cup Mushroom sliced
1 tablespoon Balsamic Vinegar
3 Eggs whites
1 tablespoon Skim Milk
1/4 teaspoon Salt
1/8 teaspoon Pepper ground
1 tablespoon Fresh Parsley chopped
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Directions:

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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