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Ingredients
| onions (chopped): 2 cups (thinly sliced) |
| olive oil: 1 tsp |
| bread crumbs: 1/2 cup |
| romano cheese (shredded): 2 Tbl (grated) |
| dried basil (ground): 1 tsp |
| Dijon mustard: 1 tsp |
| black pepper: 1/4 tsp |
| nonfat egg substitute: 2 cups |
| water: 2 Tbl |
| margarine (oleo): 2 tsp |
Onion Omelet
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- Place the onions and oil in a 2-quart casserole.
- Cover with a lid or vented plastic wrap and microwave on high for 4 minutes, or until tender.
- Transfer to a large no-stick frying pan.
- Saute over medium heat for 5 minutes.
- Stir in the bread crumbs, Romano cheese, basil, mustard and pepper.
- Transfer to a medium bowl and set aside.
- In another medium bowl, whisk together the eggs and water.
- Wipe out the frying pan with paper towels.
- Place it over medium-high heat.
- Add 1 tsp margarine and swirl the pan.
- Add half the eggs.
- Lift and rotate the pan so the eggs are evenly distributed.
- As the eggs set around the edges, lift them to allow uncooked portions to flow underneath.
- When the eggs are mostly set, spread half of the onion mixture over them.
- Use a spatula to fold the omelet in half.
- Transfer to a serving platter.
- Repeat with the remaining margarine, eggs and filling.