Egg, Spinach and Bacon Sandwiches
| Serves: | 4 |
| Per Serving: | 185 calories, 5g fat, 16g protein, 18g carbs, 15mg chol, 701mg sodium |
This recipe is OK for those on the LMD (Low Microbial Diet) - IF spinach leaves are cooked before adding to pita (recommend adding spinach to egg mixture during cooking process)
Ingredients:
| Vegetable oil spray | Egg substitute (equiv to 4 eggs) |
| ¼ cup skim milk | 1 Tbsp imitation bacon bits |
| 8 fresh spinach leaves, rinsed & patted dry | 2 6- inch white or whole-wheat pita rounds, split crosswise |
| 4 1-ounce slices low-fat cheese | 1/8 tsp black pepper |
Cooking Instructions:
| 1. | Spray a medium skillet with vegetable oil. Set aside. |
| 2. | In a small bowl, stir together egg substitute, milk, bacon bits and pepper. |
| 3. | Place skillet over medium heat and add egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around edges. Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking 2-3 minutes, or until eggs are cooked throughout but still glossy and moist. |
| 4. | Line each pita pocket with spinach and 1 slice of cheese. Spoon warm egg mixture into pita pockets and serve! |
Recipe from: American Heart Association Quick & Easy Cookbook, 1995
Trial Administration