When I was growing up, my mom made these sausage and egg sandwiches for us on Sundays. Now that I’m a mom, I share the same tradition with my own kids.
—MELANIE LOVE PITTSBURGH, PA
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1 package (7 ounces) reduced-fat brown-and-serve sausage links
1 cup egg substitute
1/2 cup chopped green onions
2 tablespoons fat-free milk
1/8 teaspoon dried oregano
1/8 teaspoon pepper
2 tablespoons fat-free mayonnaise
6 pita pocket halves
1/3 cup chopped lettuce
1/3 cup chopped fresh tomato
2 tablespoons sliced ripe olives
1. In a large skillet, cook the sausage until heated through; remove from the pan. Cut into 1/4-in. slices; keep warm.
2. In a small bowl, beat the egg substitute, onions, milk, oregano and pepper. Lightly coat another large skillet with cooking spray. Add egg mixture; cook and stir over medium heat until the eggs are set. Spread 1 teaspoon mayonnaise inside each pita half. Fill with the egg mixture, sausage, lettuce, tomato and olives.
PER SERVING 198 cal., 7 g fat (2 g sat. fat), 26 mg chol., 531 mg sodium, 21 g carb., 1 g fiber, 13 g pro. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.