Scrambled Egg and Red Pepper Pockets (Breakfasts)

 

                    An ideal breakfast includes lean protein, complex carbohydrates and some fat. This recipe includes all the important aspects of a nutritious meal; it's nutritious enough to stave off hunger all morning.

Makes 2 servings

• 1 egg
• 2 egg whites
• 1 TBSP.  skim milk
• Pinch of salt
• Pinch of black pepper
• 1½ tsp. softened unsalted butter, divided
• 3 tbsp. finely chopped red onion
• 2 tbsp. diced roasted red pepper in jar, drained
• 1 round whole-wheat pita bread, cut diagonally

1. Whisk egg, egg whites, milk, salt and pepper in a small bowl until well blended.
2. Spray medium skillet with cooking spray; add ½ tsp. butter and heat over medium heat.
3. Add onion; cook, stirring, 3 to 5 minutes or until lightly browned.
4. Pour egg mixture into skillet; sprinkle with red pepper.
5. Gently stir, lifting edge to allow uncooked mixture to drip underneath; continue cooking until firm.
6. Spread evenly on each of the pita halves with the last tbsp. butter; spoon egg mixture into pita halves.

Nutritional value per serving (1 half of stuffed pita)

Calories: 155

Total fat: 6g

Saturated fat: 3g

Cholesterol: 113mg

Sodium: 285mg

Carbohydrates: 17g

Fibers: 3g

Protein: 8g

BON APPÉTIT