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Egg Pockets Recipe
|Carrots||1 Cup (16 tbs), julienned|
|Mushrooms||1 Cup (16 tbs), diced|
|Onion||1 Small, thinly sliced|
|Fat free egg substitute||1 1⁄2 Cup (24 tbs)|
|Dried basil||1⁄2 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Cheddar cheese||1⁄4 Cup (4 tbs)|
|Pita breads||4 , halved|
|Alfalfa sprouts/Finely shredded spinach||1 Cup (16 tbs)|
Calories 270 Calories from Fat 52
% Daily Value*
Total Fat 6 g9.1%
Saturated Fat 2.4 g12%
Trans Fat 0 g
Cholesterol 9.5 mg
Sodium 530.2 mg22.1%
Total Carbohydrates 36 g12%
Dietary Fiber 3.3 g13.3%
Sugars 4.9 g
Protein 18 g36%
Vitamin A 136% Vitamin C 9.9%
Calcium 18% Iron 19%
*Based on a 2000 Calorie diet
Cover with vented plastic wrap and microwave on high for 4 minutes, or until the vegetables are tender.
Coat a large no-stick frying pan with no-stick spray.
Place over medium heat for 3 minutes.
Add the margarine and vegetables.
Saute for 2 minutes to slightly brown and to evaporate excess liquid from the mushrooms.
Add the eggs, basil, thyme and pepper.
Allow the eggs to begin to firm around the edges, then push the set portion to the center.
Continue until the eggs are scrambled but not dry.
Sprinkle with the Cheddar.
Spoon the eggs into the pita pockets.
Top with the sprouts or spinach.