Pita Egg Cheese & Zucchini

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 228.0
  • Total Fat: 7.2 g
  • Cholesterol: 25.0 mg
  • Sodium: 393.0 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 15.7 g

View full nutritional breakdown of Pita Egg Cheese & Zucchini calories by ingredient
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Quick & easy doesnt need to stay cold if you pack it for later in the day. Quick & easy doesnt need to stay cold if you pack it for later in the day.
Number of Servings: 1


    1/2 of one whole Pita Pocket
    2 Large hard-boiled eggs, egg whites only
    1 Slice of Colby jack cheese
    1/2 cup of baby zucchini, boiled soft, no salt
    *1/4 cup of fresh mushrooms (optional)


For Eggs:

Place eggs in cold water in pot.
Let water come to a boil, uncovered.
Shut off water when water comes to boil, covering pot.
Let eggs, pot, and water come to room temp.
Peel off eggshells, discard yolk.
Dice up eggs whites

For Zucchini:
Dice up baby zucchini with skin, discard unwanted areas.
Cook zucchini in a small pot with enough water to coat the pan a 1/2 inch thick.
Cook until desired softness is reached

For Pita:
Lightly Toasted

Putting it all together:
Mix ingredients all together eggs, zucchini, *raw mushrooms (optional). Season to taste (optional). Slide a slice of colby cheese in, then pack ingredients into pita, allowing the steam from the zucchini to soften the slice of cheese.

And Enjoy!

Number of Servings: 1

Recipe submitted by SparkPeople user SUNZETTE.

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