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Name: Omelet in a Pita
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 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

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INGREDIENTS

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

Servings

INSTRUCTIONS

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 igor@digex.net on Jan 28, 1997.

NOTES

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Omelet in a Pita

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

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 igor@digex.net on Jan 28, 1997.

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Nutrition

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Serving Size: 1 Serving (388g)
Recipe Makes: 4

Calories: 289
Calories from Fat: 117 (40%)

Amt Per Serving		% DV

	Total Fat 13.1g	17 %
	Saturated Fat 3.9g	20 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 1.8g
Cholesterol 528.8mg		163 %
Sodium 509.6mg		18 %
Potassium 679.8mg		18 %
Total Carbohydrate 5.2g		2 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 4.4g
Protein 38.2g		55 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 289

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