2 6-inch whole-wheat pita pockets
1 teaspoon canola or corn oil
1/4 cup chopped green onions (about 2 medium)
2/3 cup soy-based sausage crumbles
1 cup egg substitute
2 tablespoons salsa (lowest sodium available)
In a medium skillet on medium-high heat, warm the pitas slightly, about 30 seconds on each side. Transfer to a plate and cover with another plate to keep warm.
Pour the oil in the skillet, swirling to coat the bottom. Cook the green onions for about 2 minutes, or until beginning to soften.
Stir in the sausage crumbles. Cook for about 2 minutes, or until just heated through.
Pour in the egg substitute. Reduce the heat to medium low. Cook for 2 to 3 minutes, or until set, stirring often.
Cut the pitas in half. Spoon the egg mixture into each. Drizzle with the salsa.
Nutrition Tip: Soybeans provide easily digested
high-quality protein and essential amino acids.
Meat-free soy-based products that replace sausage,
bacon, and burgers offer all the taste without the fat.
Total Fat 2.5g
Sat Fat .5g