Thursday, August 13, 2009

Breakfast pita

1 whole wheat pita, halved; room temperature or warmed in skillet until pliable
Egg whites equivalent to 4 whole eggs (6 egg whites or 3/4 cup egg whites from a carton)
Mixed chopped vegetables, about 1 cup total (This morning I used spinach and tomatoes; mushrooms, zucchini, arugula, onions, peppers, peas, garlic, scallions, etc. would work well also).
Chopped herbs (optional, but nice; I used parsley this morning)

Sauté vegetables in a non-stick skillet over medium heat with a little canola spray (I use Spectrum organic). When they are done to your liking and not too watery, add the egg whites, herbs, and salt and pepper to taste. Cook, stirring, until egg whites are cooked.

Tuck half the cooked eggs and vegetables into each pita half. Add some hot sauce if you want.

2 servings
130 calories per serving

*You can use whole eggs, or a combination of whole eggs and egg whites. About 60 calories will be added per egg yolk. You could also use some meat in place of or in addition to vegetables; the calorie count will increase accordingly. Or, add a slice of turkey breast to each pita for a more substantial meal. Doing so will only add about 25 calories per serving.

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