Breakfast Pitas - KAIT Jonesboro, AR - Region 8 News, weather, sports

Breakfast Pitas

2 t. Margarine
4-oz. Can mushrooms
1/4 C Onion, chopped
2 Large eggs
2 Large egg whites
1/4 C Low fat cottage cheese
1/8 t. Pepper
1/4 C Low-fat cheddar cheese, shredded
4 Whole wheat pita bread, 4 inch round

Melt margarine in a non-stick fry pan.  Add mushrooms, onions, bell pepper;  cook until onion and peppers are tender, stirring often.  Combine eggs, egg whites, cottage cheese and pepper, mixing well.  Pour over mushroom mixture.  Cook over medium heat, stirring frequently, until eggs are firm but still moist.  Add cheddar cheese and allow to melt.   Using a sharp knife, split egg of pita open about 3-inches to make a pocket.   Spoon 1/4 of the mixture, about 1/2 cup into each pita.  Serve immediately.

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