Egg and Cheese Scramble in a Pita - Healthy Option
This delicious egg, cheese and tomato scramble is stuffed into a whole wheat pita for an on-the-go breakfast that's perfect for kids and adults. Ideal for when you want to eat on the go but don't want to eat fast-food, this is your answer to a warm and healthy breakfast the whole family can enjoy.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Ingredients
- 2 cups fresh egg whites
- 1/4 tsp. black pepper
- 1/2 tsp. Salt plus an additional pinch of salt
- 1 tbsp. canola oil
- 1 1/2 cups raw red peppers, diced
- 1 1/2 cups tomatoes, chopped
- 1 cup shredded Cheddar cheese, 50% reduced fat
- 2 1/2 tbsp. fresh parsley, chopped
- 6 whole wheat pita, 6 inch, 2 oz each
Instructions
-
Whisk egg whites with pepper and salt and set aside. If not using immediately, store under refrigeration at 40 degrees or below.
-
Heat oil in a non-stick fry pan or one sprayed with non-stick spray.
-
Stir fry the onions until slightly softened.
-
Add the peppers and stir-fry until barely tender.
-
Add the tomatoes, egg whites, cheese, and parsley and heat until eggs are cooked (eggs reach a minimum internal temperature of 180 degrees F for 15 seconds).
-
Drain mixture if there is excess liquid.
-
Cut one quarter of the way across the edge of the pita, open up to form a pocket.
-
Place 3/4 cup (5 oz) egg mixture into each pocket and serve.
Recipe Notes
| Nutrition Information | Per Serving |
| Calories: | 230 |
| Total Fat: | 6g |
| Saturated Fat: | 2g |
| Trans Fat: | 0g |
| Cholesterol: | 15mg |
| Protein: | 17g |
| Carbohydrates: | 27g |
| Sodium: | 690mg |
| Fiber: | 4g |