Egg Pita Pocket
- Nonstick canola oil cooking spray
- 2 whole eggs, 4 to 6 egg whites, or 3⁄4 cup egg substitute
- 1 whole wheat pita bread (such as Ezekiel 4:9® pita with 90 calories), cut crosswise in half
- Sliced veggies (such as tomato, cucumber, or bell pepper)
Mist a nonstick skillet with nonstick cooking spray. Heat the skillet over medium-high heat for 2 minutes. Lightly beat eggs. Cook eggs in hot skillet until set. Carefully open pockets in pita bread halves and stuff with eggs and veggie slices. Eat immediately or wrap it up and take it with you! Serves 1.