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In a small nonstick skillet heat oil; add mushrooms, onion & 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 1/4 of the way around edge of pita. Open to form
pocket. Fill pocket with egg substitute mixture. Per serving: 1/2 Fat, 1
Protein, 2 Vegetables, 1 Bread, 35 Optional Calories
190 Calories, 5g fat
Ingredients:2 ts Olive Oil Serves:4 Servings |