Instructions:

Breakfast Pocket Sandwiches

Serves 4.

2 (6-7-inch) round whole-wheat pita breads
2 large eggs
4 large (about 1/2 cup) egg whites
1/3 cup low-fat (2%) cottage cheese
1/4 teaspoon black pepper
1 cup mushrooms, thinly sliced
1/4 cup onion, finely chopped
1/3 cup red bell pepper, finely chopped
1/3 cup reduced-fat Cheddar cheese, shredded

Preheat oven to 350 degrees F.

Cut pita breads in half crosswise. Stack and wrap in foil, and place in oven to warm.

In a medium bowl, combine eggs, egg whites, cottage cheese, and black pepper whisking until well combined. Set aside.

Coat a wide nonstick frying pan with cooking spray. Place over medium/high heat. When hot add mushrooms, onion, and bell pepper. Cook stirring often until mushrooms are lightly browned (3 to 4 minutes).

Reduce heat to low. Pour in egg mixture and cook, gently lifting cooked portions with a wide spatula to let uncooked eggs flow underneath, until eggs are softly set. Remove from heat and stir in cheese, spoon mixture evenly into warm pita bread halves.