Ham and Egg Pockets

Contributed By: morningflower
The Sonoma Diet

Enjoy this simple sandwich-style breakfast and you'll meet both your grain and protein recommendations to start your morning off right. Ham is a leaner alternative to bacon, yet gives the dish intensified flavor.

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Total Preparation Time: Less than 15 minutes
Ingredients: Pork
Rice, Pasta & Bread
Egg & Cheese
Actual Cooking Time: Less than 15 minutes
Number of Servings: 2
Origin: Mediterranean & Mid-Eastern
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Breakfast & Brunch

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Ingredients

Nonstick olive oil cooking spray
2 Egg whites
1 Egg
1 1/2 tablespoons Water
1/16 teaspoon Kosher salt
1 1/2 ounces Ham stake, chopped
1 tablespoon Sliced green onion (optional)
1 Large whole wheat pita bread round, halved crosswise
1 ounce Cheddar cheese, shredded (1/4 cup) (optional)

Preparation

1. In a medium bowl combine egg whites, eggs, water, and salt. Beat with a wire whisk or rotary beater until well mixed. Stir in ham and, if desired, green onion.

2. Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add egg mixture to skillet. Cook, without stirring, until mixture begins to set on the bottom and around edge.

3. Using a spatula or a large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking for about 2 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat immediately.

4. Open pita halves to form a pocket. Fill pita halves with egg mixture. If desired, sprinkle with cheese.