2 6-inch white or whole-wheat pita bread rounds, split crosswise
8 fresh spinach leaves, rinsed and patted dry
4 1-ounce slices low-fat American or Swiss cheese
Spray a medium skillet with vegetable oil. Set aside.
In a small bowl, stir together egg substitute, milk, bacon bits and pepper.
Place skillet over medium heat and add egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edges.
Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking 2 to 3 minutes, or until eggs are cooked throughout but still glossy and moist.
Line each pita pocket with spinach and 1 slice of cheese. Spoon warm egg mixture into pita pockets.
Calories: 185 kcal
Protein: 16 g
Carbohydrates: 18 g
Total Fat: 5 g
Saturated Fat: 3 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat: 1 g
Cholesterol: 15 mg
Sodium: 701 mg
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