For an easy breakfast, fill a pita pocket with egg whites and melted cheese.
Prep Time: 3 minutes
Cook Time: 3 minutes
Total Time: 6 minutes
1⁄2 whole-wheat pita bread
All-purpose cooking spray
2 large egg whites
1⁄4 cup shredded reduced-fat mild Cheddar cheese
Toast pita; set aside. Spray small skillet with non-stick cooking spray. Heat over medium heat 20 to 30 seconds. Scramble egg whites and cheese in preheated skillet until egg whites are set and cheese is melted.
Fill pita pocket with eggs and cheese; serve.
Tip: Kick up the flavor with zesty Jalapeno or Monterrey Jack cheese or add chopped mushrooms, onions or green peppers to egg whites before scrambling.
Source of recipe: Kraft Kitchens on behalf of the American Dairy Association/National Dairy Council