Low-Fat Breakfast Egg Pitas

1. 1

   Coat medium nonstick skillet with Pam and place over medium-high heat until hot.

2. 2

   Add mushrooms, onion and red pepper and saute for 4-5 minutes or until vegetables are crisp-tender.

3. 3

   Combine egg substitute, cottage cheese and pepper in a small bowl and stir well.

4. 4

   Add egg mixture to the vegetable mixture and cook over medium heat until firm, add cheese and continue to cook until cheese melts.

5. 5

   Cut pitas in half and heat in the microwave for a few seconds or until soft.

6. 6

   Spoon mixture evenly into pita halves and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.