Recipe for Breakfast Pocket Sandwiches
Breakfast... Pancakes, Biscuits, Toast Pancakes, Biscuits, Toast


    Breakfast Pocket Sandwiches

    Serves 4.

    2 (6-7-inch) round whole-wheat pita breads
    2 large eggs
    4 large (about 1/2 cup) egg whites
    1/3 cup low-fat (2%) cottage cheese
    1/4 teaspoon black pepper
    1 cup mushrooms, thinly sliced
    1/4 cup onion, finely chopped
    1/3 cup red bell pepper, finely chopped
    1/3 cup reduced-fat Cheddar cheese, shredded

    Preheat oven to 350 degrees F.

    Cut pita breads in half crosswise. Stack and wrap in foil, and place in oven to warm.

    In a medium bowl, combine eggs, egg whites, cottage cheese, and black pepper whisking until well combined. Set aside.

    Coat a wide nonstick frying pan with cooking spray. Place over medium/high heat. When hot add mushrooms, onion, and bell pepper. Cook stirring often until mushrooms are lightly browned (3 to 4 minutes).

    Reduce heat to low. Pour in egg mixture and cook, gently lifting cooked portions with a wide spatula to let uncooked eggs flow underneath, until eggs are softly set. Remove from heat and stir in cheese, spoon mixture evenly into warm pita bread halves.