EGGWHITE VEGGIES AND PITa POCKETS

READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup chopped fresh mushrooms
  • 12
    cup fresh asparagus, pieces
  • salt, as per taste
  • 3
    egg whites
  • 1
    whole wheat pita pocket bread
  • oil, - 1 tsp
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DIRECTIONS

  • Step 1.
  • Heat oil in non-stick pan. Add mushroom, asparagus, garlic and salt. Cover and cook for 5 mins or until they are tender.
  • Step 2.
  • Stir occasionally. Add egg whites and cook without stirring until edges and bottom are set. Once it is set, scrambled it continuously.
  • Step 3.
  • Divide the egg mixture and add in the pita pocket. Drizzle oil on a non-stick pan and heat the pita bread from both side.
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