Pita Pocket Breakfast Sandwich
- Number of Servings: 2
Ingredients
2 large Egg, fresh, whole, raw 2 large Egg white, fresh 0.5 fl oz Milk, 1% 1 cup Baby Spinach (raw) 1 oz Tomato, grape (3oz = appro 12 tomatoes) 0.25 cup Kraft Feta Cheese Crumbles 1 serving Weight Watcher's 100% Whole Wheat Pita Pocket Bread 2 1tsp Olive Oil
Preheat oven to 350 degrees.
In a medium mixing bowl whisk together eggs, egg whites, milk, spinach, tomatoes, green onions, and salt and pepper to taste. Pour egg mixture into an 8” non-stick skillet, place in oven on middle rack. Brush both sides of each pita half with olive oil, place on foil and warm in the oven during the last 2 minutes of cooking time. Cook eggs approximately 15 to 18 minutes or until puffy and just set in the center, but not hard. Sprinkle on the feta cheese and return to the oven for one more minute.
Remove skillet from oven, cut omelet in half and place each half in a pita pocket. Press edges into warm pita and serve immediately.
Serving Size: 1/2 Pita sandwich
Number of Servings: 2
Recipe submitted by SparkPeople user LOVEYDUB.
In a medium mixing bowl whisk together eggs, egg whites, milk, spinach, tomatoes, green onions, and salt and pepper to taste. Pour egg mixture into an 8” non-stick skillet, place in oven on middle rack. Brush both sides of each pita half with olive oil, place on foil and warm in the oven during the last 2 minutes of cooking time. Cook eggs approximately 15 to 18 minutes or until puffy and just set in the center, but not hard. Sprinkle on the feta cheese and return to the oven for one more minute.
Remove skillet from oven, cut omelet in half and place each half in a pita pocket. Press edges into warm pita and serve immediately.
Serving Size: 1/2 Pita sandwich
Number of Servings: 2
Recipe submitted by SparkPeople user LOVEYDUB.
Nutritional Info Amount Per Serving
- Calories: 236.1
- Total Fat: 13.5 g
- Cholesterol: 198.9 mg
- Sodium: 471.9 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 5.3 g
- Protein: 17.7 g
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