Bacon ‘n’ Egg Pockets
Date: Jan. 12th, 2019 - 1:00 PM
Ingredients
2 eggs
4 egg whites
3 ounces Canadian-style bacon, chopped
3 tablespoons water
2 tablespoons sliced scallion (optional)
⅛ teaspoon salt
2 large whole-wheat pita bread rounds, halved crosswise
½ cup shredded reduced-fat Cheddar cheese (2 ounces) (optional)
Preparation
- Combine eggs, egg whites, Canadian bacon, the water, scallion (if desired), and salt. Beat with a wire whisk or rotary beater until well mixed.
- Lightly coat an unheated large nonstick skillet with cooking spray. Preheat over medium heat. Add egg mixture to skillet. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking about 2 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat immediately.
