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)
- 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