I borrowed my neighbor's copy of The Sonoma Diet Cookbook. She's into dieting and chasing her three children around the yard, (actually I think the latter is what keeps her thin) and she recommended several recipes to me.
As I browsed the dog eared pages, I came across Canadian Bacon and Egg Pockets.
Who doesn't love bacon and eggs? I can't wait to make this for breakfast on a Saturday morning (hopefully one that doesn't involve temper tantrums and crabby husbands).
Canadian Bacon and Egg Pockets
4 egg whites
3 Tbsp water
1/8 tsp kosher salt
3 oz Candian-style bacon, chopped
2 Tbsp sliced green onion (optional)
Nonstick olive oil cooking spray
2 large whole wheat pita bread rounds,
2 oz reduced-fat shredded cheddar chees (1/2 cup) (optional)
1. In a medium bowl combine egg whtes, eggs, water, and salt. Beat with a wire whisk or rotary beater until well mixed. Stir in Canadian bacon and, if desired, green onion.
2. Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add egg mixture to skillet. Cook, without stirring, until mixture begins to set on the bottom and around edge.
3. Using a spatula or a large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking for about 2 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat immediately.
4. Open pita halves to form a pocket. Fill pita halves with egg mixture. If desired, sprinkle with cheese.
Nutrition facts per serving: 162 calories, 4 g total fat (1 g saturated fat), 118 mg cholesterol, 616 mg sodium, 18 g carbohydrates, 2 g fiber, 13 g protein.
Exchanges: 1 starch, 1 1/2 very lean meat, 1/2 fat.