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Smoked Salmon and Asparagus egg pocket (sonoma diet)

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serve 4

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Ingredients

  • 4 egg whites
  • 2 eggs
  • 3 tablespoons water
  • 1/8 teaspoon kosher salt
  • 3 ounces smoke salmon, 1 inch pcs
  • 2 tablespoons sliced green onion
  • (optional)
  • 1 cup asparagus, pre-steamed or sauted till tender crisp
  • Nonstick olive oil cooking spray
  • 2 large whole-wheat pita bread
  • rounds, halved crosswise
  • 2 ounces reduced-fat cream cheese, 1/2" cubes, softened

Details

Cooking time 15mins

Preparation

Step 1

In a medium bowl, combine egg whites, eggs, water and salt. Beat with a wire whisk or
rotary beater until well mixed. Stir in salmon and, if desired, green onion and asparagus. Lightly
coat an unheated, large nonstick skillet with nonstick 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 for about 2 minutes or until egg mixture is
cooked through but is still glossy and moist. Remove from heat immediately.
Open pita halves to form a pocket. spread with cream cheese. Fill pita halves with egg mixture.

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