Scramble-In-A-Pocket Ww
Yield
1 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
olive oil
|
|
| ½ | cup |
mushrooms
sliced |
|
| ¼ | cup |
onions
red, diced |
|
| ¼ | cup |
sweet red bell peppers
red, diced |
*
|
| ¼ | cup |
liquid egg substitute
|
|
| 1 | tablespoon |
cream cheese
light, softened |
|
| 1 | each |
pita bread
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
olive oil
|
|
| 118 | ml |
mushrooms
sliced |
|
| 59 | ml |
onions
red, diced |
|
| 59 | ml |
sweet red bell peppers
red, diced |
*
|
| 59 | ml |
liquid egg substitute
|
|
| 15 | ml |
cream cheese
light, softened |
|
| 1 | each |
pita bread
|
* |
Directions
In small skillet heat oil; add mushrooms, onion and pepper and cook over medium-high heat, stirring frequently, until pepper is tender-crisp, about 1 minutes.
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.
