Onion Omelet

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cups onions, thinly sliced
• 1 teaspoon olive oil
• 1/2 cup dry breadcrumbs
• 2 tablespoons romano cheese, grated
• 1 teaspoon dried basil
• 1 teaspoon dijon mustard
• 1/4 teaspoon ground black pepper
• 2 cups fat free egg substitute
• 2 tablespoons water
• 2 teaspoons margarine

Recipe

• 1 place the onions and oil in a 2-quart casserole.
• 2 cover with a lid or vented plastic wrap and microwave on high for 4 minutes, or until tender.
• 3 transfer to a large no-stick frying pan.
• 4 saute over medium heat for 5 minutes.
• 5 stir in the bread crumbs, romano cheese, basil, mustard and pepper.
• 6 transfer to a medium bowl and set aside.
• 7 in another medium bowl, whisk together the eggs and water.
• 8 wipe out the frying pan with paper towels.
• 9 place it over medium-high heat.
• 10 add 1 tsp margarine and swirl the pan.
• 11 add half the eggs.
• 12 lift and rotate the pan so the eggs are evenly distributed.
• 13 as the eggs set around the edges, lift them to allow uncooked portions to flow underneath.
• 14 when the eggs are mostly set, spread half of the onion mixture over them.
• 15 use a spatula to fold the omelet in half.
• 16 transfer to a serving platter.
• 17 repeat with the remaining margarine, eggs and filling.