In a bowl, scramble liquid egg whites with shredded reduced-fat cheddar, chopped jalapeno pepper (optional) and freshly ground black pepper. In a medium skillet, cook egg mixture in olive oil over medium heat for 2 minutes. Serve in a warmed whole-wheat pita.
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|Serving Size: 1 Serving (101g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 153 (43%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||23 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 447.4mg||15 %|
|Potassium 153.7mg||4 %|
|Total Carbohydrate 46.7g||14 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 40.2g|
|Protein 8.3g||12 %|
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Calories per serving: 356
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