Whether you turn to this pita recipe for breakfast or lunch, the healthy ingredients will keep you full throughout the day.
—JOSIE-LYNN BELMONT WOODBINE, GA
START TO FINISH: 25 MIN. • MAKES: 2 SERVINGS
1/4 cup chopped sweet red pepper
1/4 cup chopped onion
1 cup egg substitute
1/8 teaspoon salt
1/8 teaspoon pepper
1 small tomato, chopped
1/2 cup torn fresh baby spinach
1 1/2 teaspoons minced fresh basil
2 whole pita breads
2 tablespoons crumbled feta cheese
1. In a small nonstick skillet coated with cooking spray, cook and stir red pepper and onion over medium heat for 3 minutes. Add the egg substitute, salt and pepper; cook and stir until set.
2. Combine the tomato, spinach and basil; spoon onto pitas. Top with egg mixture and sprinkle with feta cheese. Serve immediately.
PER SERVING 267 cal., 2 g fat (1 g sat. fat), 4 mg chol., 798 mg sodium, 41 g carb., 3 g fiber, 20 g pro. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.