Recipe for cooking breakfast pocket sandwiches

Breakfast Recipes :: Breakfast Casseroles, Burritos and Sandwiches

Breakfast Pocket Sandwiches

Posted by bettyboop50 at recipegoldmine.com May 7, 2001

Serves approximately 4.

2 (6-7-in.) round whole-wheat pita breads
2 lrg. eggs
4 lrg. (about 1/2 c.) egg whites
1/3 c. low-fat (2%) cottage cheese
1/4 tsp. black pepper
1 c. mushrooms, thinly sliced
1/4 c. onion, finely chopped
1/3 c. red bell pepper, finely chopped
1/3 c. reduced-fat Cheddar cheese, shredded

Preheat oven to 350 degrees F.

Cut pita breads in half crosswise. Stack and wrap in foil, and place in oven to warm.

In a med. bowl, combine eggs, egg whites, cottage cheese, and black pepper whisking until well combined. Set aside.

Coat a wide nonstick frying pan with cooking spray. Place over med-high heat. When hot add mushrooms, onion, and bell pepper. Cook stirring often until mushrooms are lightly browned (3 to 4 mins.).

Reduce heat to low. Pour in egg mixture and cook, gently lifting cooked portions with a wide spatula to let uncooked eggs flow underneath, until eggs are softly set. Remove from heat and stir in cheese, spoon mixture evenly into warm pita bread halves.