Onion-Mushroom Omelette

• 1 teaspoon margarine
• 1 onion small, thinly sliced
• 2 teaspoons sugar
• 1 cup mushrooms sliced
• 1 tablespoon balsamic vinegar
• 3 egg whites
• 1 tablespoon milk nonfat
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper ground
• 1 tablespoon parsley fresh - chopped

1. In large nonstick fry pan over medium heat, melt the margarine. Saute onion with sugar until tender and golden brown, about 4 mins. Add the mushrooms and 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 pepper. Beat egg-white mixture until stiff peaks form. Wipe out nonstick fry pan and coat with nonstick cooking spray. Place over medium heat. Add the egg-white mix and gently level using back of spoon.
2. Spread onion-mushroom mix over half of the eggs. Cover, 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 parsley and serve immediately.

margarine, onion, sugar, mushrooms, balsamic vinegar, egg whites, milk nonfat, salt, black pepper, parsley

Taken from www.yummly.com/recipe/Onion-Mushroom-Omelette-1667834 (may not work)