Pita In The Morning
|Eggs||2 , beaten|
|Whole wheat pita bread||1 , cut in half|
|Sprouts||1⁄4 Cup (4 tbs)|
|Shredded cheddar cheese||2 Tablespoon|
|Chopped tomato||2 Tablespoon|
Melt butter at HIGH (100%) 30 seconds in microwave-safe 1 quart casserole.
Season eggs with salt and pepper.
Add eggs to casserole.
Microwave at HIGH 1 1/2 to 21/2 minutes, stirring once.
Do not overcook; eggs should be soft with no liquid remaining.
Open pita to make pockets.
Arrange sprouts in pockets.
Divide cheese and eggs evenly between pockets.
Top with tomato and avocado slices.
Serving size: Complete recipe
Calories 415 Calories from Fat 220
% Daily Value*
Total Fat 25 g38%
Saturated Fat 12.1 g60.6%
Trans Fat 0 g
Cholesterol 465.9 mg155.3%
Sodium 1015.2 mg42.3%
Total Carbohydrates 25 g8.2%
Dietary Fiber 4.7 g18.7%
Sugars 3.6 g
Protein 25 g49.8%
Vitamin A 25.9% Vitamin C 12.1%
Calcium 33.3% Iron 17.7%
*Based on a 2000 Calorie diet