Breakfast Egg Pitas

1/2 teaspoon margarine or butter
1 green onion, chopped
2 large mushroom, sliced
4 eggs, beaten
2 tablespoons shredded reduced fat Cheddar cheese OR
2 tablespoons part skim milk mozzarella cheese -- shredded
1/4 teaspoon dry mustard
1/4 teaspoon dill weed
1 pinch salt
1 pinch pepper
2 pita bread, whole-wheat, 6 inches
(split in half)
4 lettuce leaves
4 teaspoons salsa (Mexican)

In a small nonstick skillet, melt margarine on medium heat. Add onion and mushrooms and cook for 2 minutes.

Combine eggs, cheese and seasonings. Add to skillet. Cook, stirring occasionally, for 3 to 4 minutes or until eggs are set and cheese is melted.

Line pita halves with lettuce leaves. Divide cooked egg amount four pita halves. Top each pits with 1 teaspoon salsa.

Makes 4
Source: Canadian Diabetes Association
Recipe By :Choice Menus Marjorie Hollands RD & Margaret Howard, RD