Caramelized Onion, Arugula And Parmesan Cheese Omelet

For onions: heat Fleischmann's and oil in medium saute pan over medium-low heat. When Fleischmann's has melted, add onions; stir to coat. Cook 10 minutes, stirring occasionally. When onions have softened and start to brown, add vinegar.Cook onions an additional 20 minutes or until very soft and dark brown in color. Reserve 1/3 cup of the onions for omelet. Cool and store remaining onions in an airtight container for another use.For omelet: lightly spray 10-inch nonstick skillet with cooking spray; heat over medium heat.

Add the reserved onions, arugula and garlic to skillet.

Saute 1 minute or until arugula has wilted.

Combine Egg Beaters, cheese and pepper; pour mixture into skillet. Cook untouched 1 minute or until edges begin to set. Gently pull edges towards center to allow uncooked portion to run beneath. Repeat twice; cover with lid. Continue cooking 1 to 2 minutes more or until center is set. Fold omelet in half.

Cut in half; serve immediately.For onions: heat Fleischmann's and oil in medium saute pan over medium-low heat. When Fleischmann's has melted, add onions; stir to coat. Cook 10 minutes, stirring occasionally. When onions have softened and start to brown, add vinegar.Cook onions an additional 20 minutes or until very soft and dark brown in color. Reserve 1/3 cup of the onions for omelet. Cool and store remaining onions in an airtight container for another use.For omelet: lightly spray 10-inch nonstick skillet with cooking spray; heat over medium heat.

Add the reserved onions, arugula and garlic to skillet.

Saute 1 minute or until arugula has wilted.

Combine Egg Beaters, cheese and pepper; pour mixture into skillet. Cook untouched 1 minute or until edges begin to set. Gently pull edges towards center to allow uncooked portion to run beneath. Repeat twice; cover with lid. Continue cooking 1 to 2 minutes more or until center is set. Fold omelet in half.

Cut in half; serve immediately.