Recipe - Omelet In A Pita

4 Egg whites, lightly beaten
2 Eggs, lightly beaten
2 tablespoon Water
One half teaspoon Dried whole basil
1/8 teaspoon Salt
One fourth teaspoon Hot pepper sauce
Vegetable cooking spray
1 cup Sliced fresh mushrooms
One half cup Thinly cut or sliced up green onions
One half cup Shredded reducedfat
Monterey Jack cheese, (2
ounces)
2 Pita bread rounds, (6inch)
cut in half
8 sl Unpeeled tomato,
(1/4inchthick) (1 medium)

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
mediumhigh, 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 MCRecipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.