Canadian Bacon and Eggs Pockets

Ingredients:

• 4 egg whites
• 2 eggs
• 3 tbsp. water
• 1/8 tsp. kosher salt
• freshly ground black pepper
• 3 oz. Canadian bacon, chopped
• 2 tbsp. sliced scallions (optional)
• nonstick cooking spray
• 2 oz.  (1/2 cup) reduced-fat cheddar cheese (optional)
• 2 large whole-wheat pita bread rounds, cut in half

Makes 4 Servings

1. In a medium bowl, combine egg whites, eggs, water, salt and pepper. Beat with a wire whisk or rotary beater until well mixed. Stir in Canadian bacon and, if desired, scallions.
2. Lightly coat a large skillet with nonstick cooking spray. Preheat over medium heat. Add eggs to the skillet. Cook, without stirring, until mixture begins to set on the bottom and around edges.
3. Using a spatula or large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking for about 2 minutes or until eggs are cooked through but still glossy and moist. Remove from heat immediately. Fold in cheese.
4. Open pita halves to form a pocket. Pull pita halves with eggs.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Eggs are absolutely delicious for breakfast, lunch and dinner. You get your grains, protein and a little dairy in this sandwich and it will quickly fill you up. If you want to make your eggs a little creamier, substitute 3 tablespoons of skim milk in place of the water. Milk always make eggs fluffier. I was surprised how delicious these eggs were made mostly of egg whites. Another yummy thing about this dish was it was made into a sandwich. If you don't have pita pockets, you can always use a whole wheat tortilla and it will still be delicious. These bacon and egg sandwiches are quick and easy and better than the egg sandwiches you get at the fast food joint.