| | Egg, Spinach & Bacon Sandwich 4 eggs or egg substitute equivalent
1/4 cup of skim milk
1 tablespoon of bacon bits, or imitation bacon bits
1/8 teaspoon of freshly ground black pepper
Vegetable oil spray
Two 6 inch white or whole wheat pita bread rounds, split crosswise
8 fresh spinach leaves, rinsed and patted dry
Four 1 ounce slices of low fat American or Swiss cheese |
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In a small bowl, stir together the eggs, milk, bacon bits and pepper. Spray a medium skillet with vegetable oil, place over medium heat, and add the egg mixture. Cook, without stirring, until the mixture begins to set on the bottom and around the edges. Using a large spatula, lift and fold partially cooked eggs so that the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until the eggs are cooked throughout but are still glossy and moist. Line each pita pocket with spinach and 1 sliced of cheese. Spoon the warm egg mixture into pita pockets.
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