Breakfast

Egg and Mushroom Pita Pocket is for Breakfast.

Egg and Mushroom Pita Pocket takes 2 minutes to prepare.

Egg and Mushroom Pita Pocket takes 5 minutes to cook.

Egg and Mushroom Pita Pocket makes 1 servings.

The ingredients for Egg and Mushroom Pita Pocket are:

1 tsp olive oil
1/2 cup baby portabella mushrooms or white buttone mushrooms
1 large egg, plus 3 egg whites, beaten
1/2 (7-inch) whole wheat pita pocket
2 tbsp crumbled feta cheese

Here is how you make Egg and Mushroom Pita Pocket:

Coat a small skillet with nonstick cooking spray.Addd oil over medium heat. When oil is hot, add eggs and mushrooms and scramble. Cook until eggs are firm. To assemble, place the cooked egg/mushroom mixture in pita bread. Top with cheese.Serving Size:?1

The nutritional information for Egg and Mushroom Pita Pocket is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 285.1

• Total Fat: 12.2 g
• Cholesterol: 193.5 mg
• Sodium: 508.9 mg
• Total Carbs: 17.3 g
• Dietary Fiber: 1.9 g
• Protein: 23.7 g