Scramble in a Pocket
Yield
4 servingsPrep
5 minCook
10 minReady
15 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| 2 | cups |
mushrooms
sliced |
|
| 1 | cup |
red onion
diced |
|
| 1 | cup |
green bell peppers
|
|
| 1 | cup |
liquid egg substitute
thawed |
|
| 4 | tablespoons |
cream cheese (reduced-fat)
|
|
| 4 | small |
pita bread
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 473 | ml |
mushrooms
sliced |
|
| 237 | ml |
red onion
diced |
|
| 237 | ml |
green bell peppers
|
|
| 237 | ml |
liquid egg substitute
thawed |
|
| 6E+1 | ml |
cream cheese (reduced-fat)
|
|
| 4 | small |
pita bread
|
* |
Directions
In a small non-stick skillet heat oil, add mushrooms, onion and pepper and cook over medium-high heat, stirring frequently, until pepper is tender-crisp, about 1 minute.
Add egg substitute and cream cheese and cook, stirring constantly, until egg substitute is set, about 2 minutes.
Using a sharp knife, cut ¼ of the way around edge of pita.
Open to form pocket.
Fill pocket with egg substitute mixture.
