Vegetarian

Scrambled Egg Pocket with Mixed Fruit Salad is for Breakfast.

Scrambled Egg Pocket with Mixed Fruit Salad takes several minutes to prepare.

Scrambled Egg Pocket with Mixed Fruit Salad takes several minutes to cook.

Scrambled Egg Pocket with Mixed Fruit Salad makes 1 servings.

The ingredients for Scrambled Egg Pocket with Mixed Fruit Salad are:

6 egg whites (or 3/4 c. egg substitute)
1 oz. shredded, low-fat cheddar cheese
1/2 mini pita pocket
1/2 chopped apple
1/2 chopped pear
3/4 c. cantaloupe
4 tsp. slivered almonds
1 tsp. chopped chives
1/8 tsp. dill
dash chili powder
dash celery salt
black pepper to taste
1 tsp. lemon juice

Here is how you make Scrambled Egg Pocket with Mixed Fruit Salad:

Combine egg substitute, chives, dill, chili powder, celery salt, and pepper. Pour mixture into a micorwave-safe 10-ounce dish. Cook in microwave on high (100 percent) setting for 1 to 2 1/2 minutes, until almost set. Push cooked egg portions to center of the dish and continue cooking in 30-second intervals on high setting. When the egg is set, sprinkle with cheese and let stand 2 minutes. Scoope egg mixture into pita pocket. In a medium bowl combine fruit and almonds. Place pita pocket and fruit on a breakfast plate and serve.Serving Size: 1 servingNumber of Servings: 1Recipe submitted by SparkPeople user SWEET*PETITE.

The nutritional information for Scrambled Egg Pocket with Mixed Fruit Salad is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 439.0

• Total Fat: 15.9 g
• Cholesterol: 29.8 mg
• Sodium: 592.5 mg
• Total Carbs: 43.8 g
• Dietary Fiber: 5.8 g
• Protein: 41.4 g