Artichoke, Roasted Peppers & Feta Egg Pockets

Ingredients:

• 4 egg whites
• 2 eggs
• 3 tbsp. low-fat milk
• 1/8 tsp. salt
• freshly ground black pepper
• 1 cup sliced artichoke hearts
• 1/2 cup diced roasted red peppers
• 1 tbsp. chopped fresh basil
• nonstick cooking spray
• 1/2 cup reduced-fat feta cheese (crumbled)
• 2 large whole-wheat pita bread rounds, cut in half

Makes 4 Servings

1. In a medium bowl, combine egg whites, eggs, milk, salt and pepper. Beat with a wire whisk or rotary beater until well mixed. Stir in artichoke hearts, peppers and basil.
2. Lightly coat a large skillet with nonstick spray. Preheat over medium heat. Add eggs to skillet. cook, without stirring, until mixture begins to set on the bottom and  around the edges.
3. Using a spatula or a 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 feta cheese.
4. Open pita halves to form a pocket. Fill pita halves with eggs.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Pita pockets filled with eggs, cheese and vegetables is so filling and delicious. I really loved these pita pockets because they were packed with real Mediterranean flavor with the vegetables and feta cheese. I highly recommend adding milk instead of water to the eggs because milk makes the eggs creamier. You can use goat cheese, mozzarella or Parmesan cheese in place of the feta and your egg pockets will still be delicious.