Herb Omelette in Pita Pockets

Ingredients

1 tsp (5 mL) butter
1 cup (250 mL) sliced mushrooms
1 tbsp (15 mL) chopped green onion
4 eggs
1 tbsp (15 mL) water
pinch each salt and pepper
1/2 cup (125 mL) shredded jarlsberg or gouda cheese
1 tbsp (15 mL) clopped fresh basil or parsley
2  7 inch (18 cm) pita breads

Directions

In large nonstick skillet, melt butter over medium high heat; cook mushrooms and onion, stirring occasionally, for about 3 minutes or until softened.

In bowl, whisk together eggs, water, salt and pepper; stir in cheese. Pour into skillet; cook for 8 minutes or until almost set, gently lifting edges with saptula to allow uncooked egg to flow underneath. Cover and cook for 2 minutes longer or until set. Sprinkle with basil; cut into 4 wedges.

Meanwhile, wrap pitas in foil; heat in 350°F (180°C) oven for about 5 minutes or until warm. Cut in half; tuck omelette wedge into each pocket.

Makes: 4 servings

Preparation: 8-10 minutes

Cooking: 18-20 minutes

Nutrients per serving:

Calories: 220
Protein: 13 g
Carbohydrate: 18 g
Fat: 10 g