Omelet in a pita
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Egg whites, lightly beaten | |
| 2 | Eggs, lightly beaten | |
| 2 | tablespoons | Water |
| ½ | teaspoon | Dried whole basil |
| ⅛ | teaspoon | Salt |
| ¼ | teaspoon | Hot pepper sauce |
| Vegetable cooking spray | ||
| 1 | cup | Sliced fresh mushrooms |
| ½ | cup | Thinly sliced green onions |
| ½ | cup | Shredded reduced-fat Monterey Jack cheese, (2 ounces) |
| 2 | Pita bread rounds, (6-inch) cut in half | |
| 8 | slices | 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.
Recipe by: Cooking Light, Mar/Apr 1993, page 120 Posted to MC-Recipe Digest V1 #410 by igor@... on Jan 28, 1997.