| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Appetizers | 1 | Servings | |
INGREDIENTS
| 1/2 | t | Olive oil |
| 1/2 | c | Mushrooms |
| sliced | ||
| 1/4 | c | Onion, red |
| diced | ||
| 1/4 | c | Bell pepper, red |
| diced | ||
| 1/4 | c | Egg substitute |
| 1 | T | Cream cheese, light |
| softened | ||
| 1 | Pita, 1 oz |
INSTRUCTIONS
In small skillet heat oil; add mushrooms, onion and pepper and cook over medium-high heat, stirring frequently, until pepper is tender-crisp, about 1 minutes. Add egg substitute and cream cheese and cook, stirring constantly, until egg substitute is set, about 2 minutes. Using a sharp knife, cut 1/4 of the way around edge of pita; open to form pocket. Fill pocket with egg substitute mixture. Weight Watcher Exchanges: 1/2 Fat, 1 Protein, 2 Vegetables, 1 Bread, 35 Optional Calories. Nutritional Analysis per serving: 190 calories, 11 g. protein, 5 g. fat, 26 g. carbohydrate, 58 mg. calcium, 344 mg. sodium, 7 mg. cholesterol, 2 g. dietary fiber. Calories from fat: 22.5% Original recipe from Weight Watcher "Simply Light Cooking." Conversion and additional nutritional analysis by Rick Weissgerber. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 333
Calories From Fat: 108
Total Fat: 12.2g
Cholesterol: 226mg
Sodium: 548.1mg
Potassium: 398.9mg
Carbohydrates: 40.7g
Fiber: 2.4g
Sugar: 4g
Protein: 15.3g