Bacon ‘n’ Egg Pockets
Bacon ‘n’ egg pockets is a delicious, quick and filling breakfast recipe which can be made in just 15 minutes. This tasty tortilla stuffed with eggs and bacon serves two.
1 egg, whole
2 egg whites
1 large whole wheat pita, cut into two pieces cross-wise
1½ oz bacon, chopped, Canadian style
1 tablespoon green onions or scallions, chopped
1½ tablespoon water
Canola cooking spray, preferably non-aerosol
Salt to taste
1 tablespoon low- fat cheddar cheese, grated (optional)
- Take a medium bowl and break the egg in it. Add egg whites along with chopped green onions, bacon, water and salt. Use a rotary beater or simple wire whisk to beat the mixture. Beat until mixed well.
- Take a nonstick pan and coat it with canola cooking spray lightly before heating it. Heat it over a medium heat; add the egg mixture when the pan is moderately heated. Do not stir. Let the mixture get cooked on a medium heat. As the mixture begins to set at the bottom and on the sides and as the upper liquid part begins to set, lift it with the help of a wooden spatula and turn. Turn in such a way that the partially cooked part lays underneath and the cooked brown part shines on the top.
- Cook for another 2 minutes or till the eggs are completely cooked. Over cooking can make the eggs dry, so stop cooking when you feel that the egg mixture is done (it will be glossy and little moist). Remove from the pan immediately to halt further cooking.
- Open the pita halves and fill them evenly and equally with the egg mixture. You can add grated cheddar cheese before serving if desired.
- This low calorie recipe can be well enjoyed by a person with diabetes or heart disease. If decreasing the cholesterol levels is your aim then you can use only egg whites and eliminate the egg yolk completely.
- To get a very soft and fluffy filling, beat the egg mixture thoroughly for about 5 minutes. The more the egg whites become foamy and light (large air bubbles on surface that can easily pop) the more the end product will be soft and fluffy to eat.
- Choose only low fat cheese and avoid using any full fat cheese. Low fat cottage cheese can also be an excellent choice in place of cheese to make the recipe richer in proteins.