| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Appetizers |
1 |
Servings |
INGREDIENTS
| 1/2 |
ts |
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 |
tb |
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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