Recipe - Egg Pockets

1 cup Carrots; julienned (or
shredded)
1 cup Mushrooms; minced
1 small Onion; thinly cut or sliced up
2 teaspoon Margarine
1 One half cup Fat free egg substitute
One half teaspoon Dried basil
One fourth teaspoon Dried thyme
One fourth teaspoon Ground black pepper
One fourth cup Reducedfat Cheddar cheese;
shredded
4 Wholewheat pita breads;
halved
1 cup Alfalfa sprouts or finely
shredded spinach

In a 4cup glass measure, combine the carrots, mushrooms and onions. Cover
with vented plastic wrap and microwave on high for 4 minutes, or until the
vegetables are tender.

Coat a large nostick frying pan with nostick spray. Place over medium
heat for 3 minutes. Add the margarine and vegetables. Saute for 2 minutes
to slightly brown and to evaporate excess liquid from the mushrooms. Add
the eggs, basil, thyme and pepper.

Allow the eggs to begin to firm around the edges, then push the set portion
to the center. Continue until the eggs are scrambled but not dry. Sprinkle
with the Cheddar.

Spoon the eggs into the pita pockets. Top with the sprouts or spinach.

Recipe by: Prevention's Quick and Healthy Lowfat Cooking

Posted to recipeludigest by James and Susan Kirkland kirkland@gj.net on
Mar 16, 1998