Eggs and Canadian Bacon in Pita Pockets
Dec 6, 2006 13:42:52 GMT -8
Post by jjg on Dec 6, 2006 13:42:52 GMT -8
Eggs and Canadian Bacon in Pita Pockets
Source: Better Homes and Gardens
Ingredients
1 egg(s)
2 egg whites
1-1/2 ounces Canadian-style bacon, finely chopped
4-1/2 teaspoons water
1 tablespoon chopped fresh chives (optional)
Dash salt
Nonstick cooking spray
1 large pita bread round(s)
1/4 cup shredded cheddar cheese
Directions:
1. In a small bowl beat together egg, egg whites, Canadian bacon, water, chives (if desired), and salt.
2. Lightly coat a medium nonstick skillet with cooking spray. Heat over medium heat. Add egg mixture to skillet. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking about 2 minutes or until eggs are cooked through but are still glossy and moist. Remove from heat.
3. Cut pita bread in half crosswise. Fill pita halves with egg mixture. Sprinkle with cheese. Makes 2 servings.
For 4 servings: Prepare as above, except use a medium bowl (in step 1) and a large nonstick skillet (in step 2).
Nutritional facts per serving
calories: 233, total fat: 9g, saturated fat: 4g, monounsaturated fat: 3g, polyunsaturated fat: 1g, cholesterol: 133mg, sodium: 734mg, carbohydrate: 18g, total sugar: 2g, fiber: 1g, protein: 18g, vitamin A: 0%, vitamin C: 0%, calcium: 14%, iron: 8%,
Diabetic exchanges: 1 starch, 2 medium-fat meat
Source: Better Homes and Gardens
Ingredients
1 egg(s)
2 egg whites
1-1/2 ounces Canadian-style bacon, finely chopped
4-1/2 teaspoons water
1 tablespoon chopped fresh chives (optional)
Dash salt
Nonstick cooking spray
1 large pita bread round(s)
1/4 cup shredded cheddar cheese
Directions:
1. In a small bowl beat together egg, egg whites, Canadian bacon, water, chives (if desired), and salt.
2. Lightly coat a medium nonstick skillet with cooking spray. Heat over medium heat. Add egg mixture to skillet. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking about 2 minutes or until eggs are cooked through but are still glossy and moist. Remove from heat.
3. Cut pita bread in half crosswise. Fill pita halves with egg mixture. Sprinkle with cheese. Makes 2 servings.
For 4 servings: Prepare as above, except use a medium bowl (in step 1) and a large nonstick skillet (in step 2).
Nutritional facts per serving
calories: 233, total fat: 9g, saturated fat: 4g, monounsaturated fat: 3g, polyunsaturated fat: 1g, cholesterol: 133mg, sodium: 734mg, carbohydrate: 18g, total sugar: 2g, fiber: 1g, protein: 18g, vitamin A: 0%, vitamin C: 0%, calcium: 14%, iron: 8%,
Diabetic exchanges: 1 starch, 2 medium-fat meat