Makes 1 serving.
PointsPlus value: 10
Nutrition:
Calories: 370
Total fat: 18g
Saturated Fat: 5g
Sodium: 620 mg
Carbohydrates: 37g
Dietary Fiber: 13g
Protein: 26 g
Calcium: 20%
| 1 | teaspoon olive oil |
| 1 | tablespoon chopped onion |
| 6 | cherry tomatoes, halved |
| 1 | cup baby spinach leaves |
| 3 | medium button or cremini mushrooms, sliced |
| ⅛ | teaspoon salt |
| ⅛ | teaspoon freshly grated black pepper |
| 2 | large eggs |
| 2 | tablespoons low-fat milk |
| 1 | whole wheat pita (6" diameter), cut in half and warmed |
| 1 | tablespoon guacamole |
| 1 | tablespoon shredded reduced-fat cheddar cheese |
1. Coat skillet with cooking spray and add the oil. Place over medium heat, add the onion, and cook until it softens, about 1 minute. Add tomatoes, spinach, mushrooms, salt, and pepper and cook until soft, about 2 minutes. Remove the vegetables from skillet and place in a bowl.
2. Place the skillet over medium-low heat. Whisk together the eggs and milk, transfer to the skillet, and scramble until cooked, 1 to 2 minutes.
3. Spread the inside of each pita half with guacamole. Fill each half with the egg and vegetables. Top with the cheese.