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Egg, Spinach and Bacon Sandwiches

Serves: 4
Per Serving:   185 calories, 5g fat, 16g protein, 18g carbs, 15mg chol, 701mg sodium


Vegetable oil spray                   Egg substitute (equivalent to 4 eggs)
¼ cup skim milk         1 Tbsp imitation bacon bits
8 fresh spinach leaves, rinsed & dried 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

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