| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Sandwiches | 4 | Servings | |
INGREDIENTS
| 4 | Egg whites, lightly beaten | |
| 2 | Eggs, lightly beaten | |
| 2 | tb | Water |
| 1/2 | ts | Dried whole basil |
| 1/8 | ts | Salt |
| 1/4 | ts | Hot pepper sauce |
| Vegetable cooking spray | ||
| 1 | c | Sliced fresh mushrooms |
| 1/2 | c | Thinly sliced green onions |
| 1/2 | c | Shredded reduced-fat Monterey Jack cheese, (2 ounces) |
| 2 | Pita bread rounds, (6-inch) cut in half | |
| 8 | sl | Unpeeled tomato, (1/4-inch-thick) (1 medium) |
INSTRUCTIONS
Combine first 6 ingredients in a bowl; stir well, and set aside. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add mushrooms and green onions; saute 2 minutes. Increase heat to medium-high, and add egg mixture; cook 2 minutes. Cover and cook an additional minute or until center is set. Remove from heat; top with cheese. Loosen omelet with a spatula; fold in half. Yield: 4 servings (serving size: 1 pita half). Per serving: 239 Calories; 8g Fat (28% calories from fat); 15g Protein; 30g Carbohydrate; 103mg Cholesterol; 407mg Sodium NOTES : To serve, slide omelet onto serving plate; cut into four portions. Line each pita half with 2 tomato slices; place one omelet portion into each half. Recipe by: Cooking Light, Mar/Apr 1993, page 120 Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
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