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Serves: 4
Per Serving: 185 calories, 5g fat, 16g protein, 18g carbs, 15mg chol, 701mg sodium
NOTE: This recipe is OK for those on the LMD (Low Microbial Diet)… IF spinach leaves are cooked before adding to pita (recommend adding spinach to egg mixture during cooking process)
Ingredients:
Vegetable oil spray
¼ cup skim milk
4 1-ounce slices low-fat cheese
8 fresh spinach leaves, rinsed & dried
Egg substitute (equivalent to 4 eggs)
1 Tbsp imitation bacon bits
⅛ tsp black pepper
2 6-inch white or whole-wheat pita rounds, split crosswise
Cooking Directions:
- Spray a medium skillet with vegetable oil. Set aside.
- In a small bowl, stir together egg substitute, milk, bacon bits and pepper.
- Place skillet over medium heat and add egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around edges. Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking 2-3 minutes, or until eggs are cooked throughout but still glossy and moist.
- Line each pita pocket with spinach and 1 slice of cheese. Spoon warm egg mixture into pita pockets and serve!
Recipe from: American Heart Association Quick & Easy Cookbook, 1995