Omelet in a Pita

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4 Egg whites; lightly beaten
1/2 ts Dried whole basil
1/8 ts Salt
1/2 c reduced-fat; Shredded
1/2 c green onions; Thinly sliced
1 c fresh mushrooms; Sliced
2 Eggs; lightly beaten
2 6-in diameter rounds Pita bread
1/4 ts Hot pepper sauce
8 sl tomato, fresh; Unpeeled
2 tb Water
Vegetable cooking spray

Original recipe makes 4



Combine first 6 ingredients in a bowl; stir well, and set aside. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add mushrooms and green onions; saute 2 minutes. Increase heat to medium-high, and add egg mixture; cook 2 minutes. Cover and cook an additional minute or until center is set. Remove from heat; top with cheese. Loosen omelet with a spatula; fold in half. Yield: 4 servings (serving size: 1 pita half). Per serving: 239 Calories; 8g Fat (28% calories from fat); 15g Protein; 30g Carbohydrate; 103mg Cholesterol; 407mg Sodium NOTES : To serve, slide omelet onto serving plate; cut into four portions. Line each pita half with 2 tomato slices; place one omelet portion into each half. Recipe by: Cooking Light, Mar/Apr 1993, page 120 Posted to MC-Recipe Digest V1 #410 by on Jan 28, 1997.

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