Nutrition Facts
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=es&hash=50DB564CE49B96CB29465C370F5E93C2)
Nutrition Facts
Calories | 148 | |
---|---|---|
Total Fat | 2.5 g | |
Saturated Fat | 0.5 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 1.0 g | |
Monounsaturated Fat | 1.0 g | |
Cholesterol | 0 mg | |
Sodium | 425 mg | |
Total Carbohydrate | 20 g | |
Dietary Fiber | 3 g | |
Sugars | 2 g | |
Protein | 12 g |
Dietary Exchanges
1 1/2 starch, 1 1/2 very lean meat
Ingredients
-
2 whole-wheat, 6-inch pita pockets -
1 tsp. canola or corn oil -
1/4 cup chopped green onions -
2/3 cup soy-based sausage crumbles -
1 cup egg substitute -
2 Tbsp. salsa (lowest sodium available)
Directions
-
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.
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.
Tip: Serving size 1 stuffed pita half.