Recipe
Breakfast
Pocket Scrambler
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 eggs | ||
| ½ c. steamed asparagus tips | ||
| ½ c. chopped tomato | ||
| 2 tbsp. minced purple onion | ||
| 2 oz. Hy-Vee low-fat fat ricotta cheese |
Directions
- In a medium bowl, beat eggs. Stir in asparagus, tomato, onion, garlic paste and cheese.
- Spray a 10-inch skillet with non-stick cooking spray.
- Over medium heat, pour in egg mixture. Gently turn over as egg mixture begins to set. Continue to turn until eggs are thickened and center is set.
- Fill each 1/2 pita with 1/4 of the egg mixture. Serve warm.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 215mg
- Sodium: 450mg
- Total Carbohydrates: 16g
- Protein: 12g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 30%
0%
Iron 10%
0%
Calcium 10%
Recipe Source:
Janet Macon, Davenport #5 (IA) dietitian, Hy-Vee HealthMarket, June 2009.