Bacon 'n' Egg Pockets

Source: dlife

Tasty breakfast tortilla stuffed with bacon, eggs, and cheese.

Nutrition Facts
Makes 4 servings
Amount Per Serving
Calories	176.6
Total Carbs	18.7g
Dietary Fiber	2.5g
Sugars	1g
Total Fat	5g
Saturated Fat	1.7g
Unsaturated Fat	3.3g
Protein	15.4g
Sodium	541.3mg
Dietary Exchanges Fat 1/2, Meat 1, Starch 1, Very Lean Meat 1/2
See the Detailed Nutritional Analysis
Powered by ESHA

2 eggs
4 egg whites
3 oz Canadian bacon, chopped
3 tbsp water
2 tbsp Onion, green, tops only, fresh, stalk, sliced ( optional)
0.12 tsp salt
1 canola cooking spray, non-aerosol
2 large whole wheat pitas, halved crosswise
0.5 cup low fat cheddar cheese, shredded (optional)

1 Combine the eggs, egg whites, Canadian bacon, water, green onion (if desired), and salt in a medium bowl.
2 Beat the mixture with a wire whisk or rotary beater until well mixed.
3 Lightly coat an unheated large nonstick skillet with cooking spray, and preheat over medium heat.
4 Add the egg mixture to the hot skillet, and cook, without stirring, until the mixture begins to set on the bottom and around the edge.
5 Using a spatula or a large spoon, lift the partially cooked eggs so the uncooked portion flows underneath. Continue cooking about 2 minutes or until the egg mixture is cooked through, but is still glossy and moist. Remove from heat immediately.
6 Fill the pita halves with the egg mixture, and sprinkle with cheddar cheese, if desired.

A delicious, filling, and quick breakfast.