Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.
 

COVID-19 Updates:      What We're Doing to Keep You Safe »      COVID-19 Resources »       Updated Visitor Policy »

Egg, Spinach, and Bacon Sandwiches

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

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:

  1. Spray a medium skillet with vegetable oil. Set aside.
  2. In a small bowl, stir together egg substitute, milk, bacon bits and pepper.
  3. 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.
  4. 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