Loving Life with Diabetes

Breakfast Bites: Bacon N’ Egg Pockets

Makes 4 servings

Need

2 Eggs

4 Egg whites

3 onces Canadian style bacon, chopped

3 tablespoons water

2 tablespoons green onion chopped (optional

Nonstick cooking spray

2 large whole wheat Peta brad rounds, halved

1/2 cup shredded cheese. (optional, use any kind you like)

Combine Eggs, egg whites, Canadian bacon, water and green onion. Beat with wire whisk until mixed.

Lightly coat unheated large nonstick skillet with cooking spray. Preheat over medium heat.

Add egg mixture, cook without stirring, until moisture begins to set on the bottom and around the edge

Using a spatula lift and fold the partly cooked eggs so the uncooked eggs flow underneath the cooked eggs.

Continue cooking about 2 minutes or more or until the egg moisture is cooked through.

Fill pita half’s with eggs and sprinkle with cheese.

Nutrition:

162 cal, 4 grams fat, 188mg chol. 18 g carbohydrates. 2 g fiber

I found this recipe in The better Homes and Gardens Diabetic cookbook. I have modified it a little to reduce the salt.