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Caramelized Onion, Arugula, and Parmesan Cheese Omelet

Heat Fleischmann's® margarine in a skillet. Add olive oil. Add peeled, sliced Vidalia® onions; to caramelize them, cook them for 10 minutes. Add balsamic vinegar, and cook for 20 more minutes until onions are soft and brown. Spray PAM® Olive Oil into a skillet and add some of the caramelized onion. Pour 3/4 cup of Egg Beaters® with Yolk into a bowl. Egg Beaters are lower in cholesterol then regular eggs. Add Parmesan cheese and pepper to the Egg Beaters. To the onions, add some garlic and the arugula greens. Pour in the Egg Beaters. Cover with a lid and cook one to two minutes until center is solidified. Fold omelet in half to serve.

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