Side Pannel
Omelet in a Pita
Ingredients List
- 4 Egg whites, lightly beaten
- 2 Eggs, lightly beaten
- 2 tb Water
- 1/2 ts Dried whole basil
- 1/8 ts Salt
- 1/4 ts Hot pepper sauce
- Vegetable cooking spray
- 1 c Sliced fresh mushrooms
- 1/2 c Thinly sliced green onions
- 1/2 c Shredded reduced-fat
- -Monterey Jack cheese, (2
- -ounces)
- 2 Pita bread rounds, (6-inch)
- -cut in half
- 8 sl Unpeeled tomato,
- -(1/4-inch-thick) (1 medium)
Directions
Combine first 6 ingredients in a bowl; stir well, and set aside.
Coat a nonstick skillet with cooking spray; place over medium heat until
hot. Add mushrooms and green onions; saute 2 minutes. Increase heat to
medium-high, and add egg mixture; cook 2 minutes. Cover and cook an
additional minute or until center is set. Remove from heat; top with
cheese.
Loosen omelet with a spatula; fold in half. Yield: 4 servings (serving
size: 1 pita half).
Per serving: 239 Calories; 8g Fat (28% calories from fat); 15g Protein; 30g
Carbohydrate; 103mg Cholesterol; 407mg Sodium
NOTES : To serve, slide omelet onto serving plate; cut into four portions.
Line each pita half with 2 tomato slices; place one omelet portion into
each half.
Coat a nonstick skillet with cooking spray; place over medium heat until
hot. Add mushrooms and green onions; saute 2 minutes. Increase heat to
medium-high, and add egg mixture; cook 2 minutes. Cover and cook an
additional minute or until center is set. Remove from heat; top with
cheese.
Loosen omelet with a spatula; fold in half. Yield: 4 servings (serving
size: 1 pita half).
Per serving: 239 Calories; 8g Fat (28% calories from fat); 15g Protein; 30g
Carbohydrate; 103mg Cholesterol; 407mg Sodium
NOTES : To serve, slide omelet onto serving plate; cut into four portions.
Line each pita half with 2 tomato slices; place one omelet portion into
each half.
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