Egg White and Veggie Pita Pockets
Minutes Prep time: 15
Minutes Total time: 15
Servings: 4
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 15
Servings: 4
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 cups chopped fresh mushrooms
1 cup fresh asparagus pieces
1/2 teaspoon garlic salt
8 large egg whites
2 whole wheat pita pocket breads (6-1/2 inch), cut in half
3/4 cup shredded reduced fat Swiss cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 209 mg | 21% |
Carbohydrate | 22 g | 7% |
Cholesterol | 10 mg | 3% |
Total Fat | 5 g | 8% |
Iron | 2 mg | 11% |
Calories | 194 kcal | 10% |
Sodium | 521 mg | 22% |
Protein | 18 g | 37% |
Saturated Fat | 2 g | 11% |
Sugars | 3 g | 0 |
Vitamin C | 3 mg | 5% |
Spray large skillet with cooking spray; heat over medium-high heat. Add mushrooms, asparagus and garlic salt. Cover; cook 5 minutes or until vegetables are tender, stirring occasionally.
Reduce heat to medium. Add egg whites; cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set.
Divide egg white mixture evenly between pockets; sprinkle with cheese. Serve immediately.
Egg White and Veggie Pita Pockets