Name: Egg Pockets
Ingredients: 1 c Carrots; julienned (or shredded); 1 c Mushrooms; diced; 1 sm Onion; thinly sliced; 2 ts Margarine; 1 1/2 c Fat free egg substitute; 1/2 ts Dried basil; 1/4 ts Dried thyme; 1/4 ts Ground black pepper; 1/4 c Reduced-fat Cheddar cheese; shredded; 4 Whole-wheat pita breads; halved; 1 c Alfalfa sprouts or finely shredded spinach

Sensible, reasonable men are approachable. They are not defensive when confronted. You can discuss things with them without the conversation becoming personal, confrontational, aggressive or argumentative. They think with their biblically informed head and not their fleshly driven feelings. They are able to see beyond their side of the situation. They have as their primary goal the glory of God, even if that comes in their humiliation. They are filled with the Holy Spirit and demonstrate the fruit of self-control.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Eggs, Sandwiches, Low fat	4	Servings

INGREDIENTS

1	c	Carrots; julienned (or shredded)
1	c	Mushrooms; diced
1	sm	Onion; thinly sliced
2	ts	Margarine
1 1/2	c	Fat free egg substitute
1/2	ts	Dried basil
1/4	ts	Dried thyme
1/4	ts	Ground black pepper
1/4	c	Reduced-fat Cheddar cheese; shredded
4		Whole-wheat pita breads; halved
1	c	Alfalfa sprouts or finely shredded spinach

INSTRUCTIONS

In a 4-cup glass measure, combine the carrots, mushrooms and onions. Cover
with vented plastic wrap and microwave on high for 4 minutes, or until the
vegetables are tender.
Coat a large no-stick frying pan with no-stick spray. Place over medium
heat for 3 minutes. Add the margarine and vegetables. Saute for 2 minutes
to slightly brown and to evaporate excess liquid from the mushrooms. Add
the eggs, basil, thyme and pepper.
Allow the eggs to begin to firm around the edges, then push the set portion
to the center. Continue until the eggs are scrambled but not dry. Sprinkle
with the Cheddar.
Spoon the eggs into the pita pockets. Top with the sprouts or spinach.
Recipe by: Prevention's Quick and Healthy Low-fat Cooking
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Mar 16, 1998

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