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Ingredients
- 1 cup egg substitute (or 4 large eggs)
- 2 oz diced ham
- 3 tablespoons water
- 2 tablespoons sliced fresh green onions
- ⅛ teaspoon kosher salt
- 1 cup frozen shredded hash brown potatoes
- Cooking spray
- 1 Hass avocado
- 4 whole wheat pitas
- ½ cup shredded reduced-fat sharp cheddar cheese
- ½ cup diced fresh tomatoes
Steps
- Combine in medium bowl: egg substitute, ham, water, green onions, and salt; whisk until blended. Preheat large, nonstick sauté pan on medium-high 2–3 minutes.
- Coat potatoes with spray; place in pan. Cook 2–3 minutes, stirring occasionally, until lightly browned. Reduce heat to medium-low, then add egg mixture to pan; cook 3–4 minutes, stirring occasionally, until eggs are cooked and fluffy.
- Halve avocado, scoop out flesh, and slice thinly. Heat pitas following package instructions, if desired. Spoon even amount egg mixture onto each pita; top with avocado, cheese, and tomatoes. Fold pitas in half; serve.
Amount per ¼ recipe serving: Calories 350, Total Fat 12g, Sat Fat 3.5g, Trans Fat 0g, Chol 15mg, Sodium 670mg, Total Carb 42g, Fiber 6g, Sugars 2g, Protein 23g, Calc 20%, Vitamin A 0%, Vitamin C 0%, Iron 15%