artichoke, roasted red pepper and feta egg pockets (sonoma diet)

By BClover

serves 4

Ingredients

• 4 egg whites
• 2 eggs
• 3 tablespoons water
• 1/8 teaspoon kosher salt
• 1 cup canned sliced artickoke heart
• 1/2 cup diced roasted red pepper
• q Tbsp fresh basil, chopped
• 2 tablespoons sliced green onion
• (optional)
• Nonstick olive oil cooking spray
• 2 large whole-wheat pita bread
• rounds, halved crosswise
• 2 ounces feta cheese, crumbled

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 artichokes, roasted red pepper and basil and, if desired, green onion. 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. Fill pita halves with egg mixture.
sprinkle with feta