Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Pita Bread | 1 slice (30g) white | 79 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- vegetable oil spray
- egg substitute equivalent to 4 eggs
- ¼ cup skim milk
- 1 tbsp imitation bacon bits
- ⅛ tsp black pepper
- 2 x 6-inch white or whole-wheat pita bread rounds, split crosswise
- 8 fresh spinach leaves, rinsed and patted dry
- 4 x 1-oz slices low-fat American or Swiss cheese
Directions
Spray a medium skillet with vegetable oil.
Set aside.
In a small bowl, stir together egg substitute, milk, bacon bits and pepper.
Place skillet over medium heat and add egg mixture.
Cook, without stirring, until mixture begins to set on the bottom and around the edges.
Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath.
Continue cooking 2 to 3 minutes, or until eggs are cooked throughout but still glossy and moist.
Line each pita pocket with spinach and 1 slice of cheese.
Spoon warm egg mixture into pita pockets.