Pita Pocket Breakfast Sandwich
Yields: 2 servings | Serving size: ½ pita sandwich | Calories: 297 | Total Fat: 12 g | Saturated Fats: 3 g | Trans Fats: 0 g | Previous Points: 6 | Points Plus: 7 | Cholesterol: 225 mg |Sodium: 484 mg | Carbohydrates: 21 g | Dietary fiber: 3 g | Sugars: 2 g | Protein: 21 g
2 large eggs
2 large egg whites
1 cup baby spinach torn into small pieces
4 grape tomatoes sliced in half lengthwise
2 green onions, diced
Sea salt and pepper to taste
¼ cup low fat Feta cheese crumbles
1 whole wheat pita pocket, cut in half
2 teaspoons olive oil
Preheat oven to 220 degrees.
In a medium mixing bowl whisk together eggs, egg whites, spinach, tomatoes, green onions, and salt and pepper to taste. Pour egg mixture into an 8” non-stick pan, place in oven on middle rack. Brush both sides of each pita half with olive oil, place on foil and warm in the oven during the last 2 minutes of cooking time. Cook eggs approximately 15 to 18 minutes or until puffy and just set in the center, but not hard. Sprinkle on the feta cheese and return to the oven for one more minute.
Remove pan from oven, cut omelet in half and place each half in a pita pocket. Press edges into warm pita and serve immediately.