Diabetic Dish of the Week - Bacon 'n' Egg Pockets

Start your day off with this week's Diabetic Dish of the Week - Bacon 'n' Egg Pockets. Only 162 calories and 18 carbs (16 net Carbs).


Bacon 'n' Egg Pockets

Makes: 4 servings
Serving Size: 1 pocket


Ingredients

 2 eggs
 4 egg whites
 3 ounces Canadian-style bacon, chopped
 3 tablespoons water
 2 tablespoons sliced green onion (optional)
 1/8 teaspoon salt
 Nonstick cooking spray
 2 large whole wheat pita bread rounds, halved crosswise
 1/2 cup shredded reduced-fat cheddar cheese (2 ounces) (optional)

Directions

 1 - In a medium bowl, combine eggs, egg whites, Canadian bacon, the water, green onion (if desired), and salt. Beat with a wire whisk or rotary beater until well mixed.
 2 - Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add egg mixture to skillet. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking about 2 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat immediately.
 3 - Fill pita halves with egg mixture. If desired, sprinkle with cheese. Makes 4 pockets.
Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 162 cal., 4 g total fat (1 g sat. fat), 118 mg chol., 616 mg sodium, 18 g carb. (2 g fiber, 1 g sugars), 13 g pro.