Hello everyone! Today's diabetic recipe is Egg and Bacon Pockets. These are really good. You can make these ahead, If you know you will be cutting things close in the morning before work you can split the egg mixture into 4 portions In containers and have the bread already cut then in the morning put them together and microwave them and go. Well, enjoy!
*Egg and Bacon Pockets*
4 Egg Whites
4 oz. Canadian Style Bacon, Chopped
3 1/2 tbls. Water
3 tbls. Green Onion, Sliced
1/8 tsp. Salt
2 lg. Whole Wheat Pita Rounds, halved
1/2 cup Reduced Fat Cheddar Cheese, Shredded
In a medium bowl whisk eggs, egg whites,bacon, water, green onion, and salt together, until well blended.Coat a large non stick skillet with cooking spray, lightly. Heat over medium heat. Add the egg mixture to pan. let cook without stirring, until it begins to set on bottom and around the edges. Lift just enough to allow uncooked portion to flow underneath. Continue to cook about 2 minutes more or until egg is cooked through but is still glossy and moist. Remove from heat.Fill pita half's with egg mixture. Sprinkle with cheese. Enjoy!
Per Serving: 213 Cal (38% from Fat, 31% from Protein, 31% from Carb); 19 g Protein; 11 g Tot Fat; 5 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 19 g Carb; 2 g Fiber; 1 g Sugar; 145 mg Calcium; 2 mg Iron; 731 mg Sodium; 140 mg Cholesterol.