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Breakfast Egg Pitas

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Breakfast Egg Pitas

 

1 cup sliced mushrooms

1/2 cup onion, chopped

1/2 cup sweet red pepper, finely chopped

2 cups egg substitute

1/2 cup cottage cheese

1/4 teaspoon pepper

1/2 cup shredded reduced-fat cheddar cheese

2 6 inch whole wheat pita breads, cut in half.

 

Coat medium nonstick skillet with cooking spray and place over medium-high heat

until hot. Add mushrooms, onion and red pepper and saute for 4 to 5 minutes or

until vegetables are crisp-tender.

Combine egg substitute, cottage cheese and pepper in a small bowl and stir well.

Add egg mixture to the vegetable mixture and cook over medium heat until firm,

add cheese and continue to cook until cheese melts.

Cut pitas in half and heat in the microwave for a few seconds or until soft.

Spoon mixture evenly into pita halves and serve.

Makes 4 servings.

 

 

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Is there anything we can sub for the mushrooms and cottage cheese? Or cvan we

eave it out altogether and still make it work. Sounds good otherwise!

 

Wanda

 

AJ <coolcook wrote:

Breakfast Egg Pitas

 

1 cup sliced mushrooms

1/2 cup onion, chopped

1/2 cup sweet red pepper, finely chopped

2 cups egg substitute

1/2 cup cottage cheese

1/4 teaspoon pepper

1/2 cup shredded reduced-fat cheddar cheese

2 6 inch whole wheat pita breads, cut in half.

 

Coat medium nonstick skillet with cooking spray and place over medium-high heat

until hot. Add mushrooms, onion and red pepper and saute for 4 to 5 minutes or

until vegetables are crisp-tender.

Combine egg substitute, cottage cheese and pepper in a small bowl and stir well.

Add egg mixture to the vegetable mixture and cook over medium heat until firm,

add cheese and continue to cook until cheese melts.

Cut pitas in half and heat in the microwave for a few seconds or until soft.

Spoon mixture evenly into pita halves and serve.

Makes 4 servings.

 

 

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