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4 eggs
1/4 cup skim milk
1/3 cup onion, chopped
1/3 cup red pepper, chopped
1/3 cup green pepper, chopped
2 teaspoons dry mustard
1/2 cup reduced fat cheddar cheese
2 whole wheat pita bread shells, halved
Salsa, optional
Whisk together eggs, milk, onion, red pepper, green pepper, and
mustard. Heat 10-inch skillet to medium high heat and pour egg mixture
into pan. Scramble eggs until firm but still moist. Just before
eggs are set, add cheese and warm until melted.
Warm pita pockets in microwave for 20 seconds. Open one pita half
and spoon ¼ of egg mix into shell. Serve hot. Serves 4.
Nutritional Analysis per serving: calories 210, protein 14 g,
carbohydrates 22 g, fat 7 g (2.5 g saturated), cholesterol 215 mg,
sodium 330 mg.
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