Vegetarian

Bariatric Lynn's Tofu Veggie Egg Pita Scramble takes 15 minutes to prepare.

Bariatric Lynn's Tofu Veggie Egg Pita Scramble takes 15 minutes to cook.

Bariatric Lynn's Tofu Veggie Egg Pita Scramble makes 4 servings.

The ingredients for Bariatric Lynn's Tofu Veggie Egg Pita Scramble are:

1 Tablespoon olive oil
2 large garlic cloves, pressed or finely chopped
1/2 cup yellow or white onions, minced
3 medium carrots, grated
1 - 12 ounce package extra firm tofu, crumbled. (I use Mori-Nu®)
1 teaspoon lite soy sauce (I use Kikkoman® Less Sodium Soy Sauce)
2 large fresh eggs, beaten
2 ounces feta cheese, crumbled (I use Athenos® Chunk Traditional)
2 jumbo pitted black olives sliced into rings
2 Kangaroo® Greek Whole Wheat Flat Bread Pitas (or similar)

Here is how you make Bariatric Lynn's Tofu Veggie Egg Pita Scramble:

Heat olive oil in medium-sized skillet over medium-high heat. Cook garlic and onion until tender. Add carrots and cook until tender but still crispy, NOT MUSH!! Add crumbled tofu and soy sauce and cook until warm. Add eggs and cook until scrambled. Sprinkle feta cheese and black olives on top. Cover skillet and remove from heat. Let sit 5 minutes to allow cheese and olives to heat through. Divide into 4 equal portions. Serve with 1/2 whole wheat pita.Number of Servings: 4Recipe submitted by SparkPeople user LAPBAND2008.

The nutritional information for Bariatric Lynn's Tofu Veggie Egg Pita Scramble is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 257.9

• Total Fat: 9.5 g
• Cholesterol: 116.3 mg
• Sodium: 667.9 mg
• Total Carbs: 27.1 g
• Dietary Fiber: 4.4 g
• Protein: 16.9 g

The dietary needs meet for Bariatric Lynn's Tofu Veggie Egg Pita Scramble is Vegetarian