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.

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