Makes 1 serving.
PointsPlus value: 10
Total fat: 18g
Saturated Fat: 5g
Sodium: 620 mg
Dietary Fiber: 13g
Protein: 26 g
|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 freshly grated black pepper|
|2||tablespoons low-fat milk|
|1||whole wheat pita (6" diameter), cut in half and warmed|
|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.