Egg and Mushroom Pita Pocket
This is a quick and easy recipe for any meal of the day!
5 mins Cook Time
5 mins Yield: 1 servings
- 1 Eggland's Best egg
- 1 teaspoon olive oil
- 1/2 cup white button mushrooms, sliced
- 1/2 7-inch pita pocket
- 1/4 shredded cheddar cheese, reduced-fat
Coat a small skillet with nonstick cooking spray and heat over medium heat; add oil to the pan.
Add egg and mushrooms; scramble until eggs are set.
To assemble, place egg in pita pocket and top with cheese.
|Serving size 1 serving|
|Fat||11 g (41% calories from fat)|
|Total Carbohydrate||18 g|
|Dietary Fiber||2 g|
Filed underBreakfast and Brunch
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