Friday, March 13, 2015

Spinach Mozzarella Egg Sandwich

This recipe uses four alike ingredients, and just by changing the bread between the two styles, they taste like completely different recipes. This recipe is also very budget friendly.


1/2 c. Egg Beater's Four Cheese liquid egg (approximately)
Fresh Spinach
1/2 c. reduced fat shredded Mozzarella cheese
2 Low fat Pita Pockets
2 English Muffins, whole wheat

Heat a small pan to medium low heat. Spray the pan with non stick cooking spray, pour about two tablespoons of egg into the pan and turn the pan to completely coat the bottom. Add a handful of fresh spinach (stems removed) and about two tablespoons of shredded Mozzarella on top, and cover with a lid. After about 30 seconds, the top of the egg should be cooked. 


Use a spatula to fold the eggs in one of two ways. For the pita sandwiches, fold one side over and tightly roll into a burrito shape. Then cut in half after they have had time to cool slightly, spray the inside of the pita pocket with spray butter, and stuff with the omelet. For the English muffins, cut both of them in half and toast in the toaster. Spray the insides with spray butter. Repeat the egg process above, but fold each side over towards the middle, forming a square. Place on top of the English muffin and add the top. 

(The pita pocket sandwiches are 4 points per pocket, the English muffin sandwiches are 5 points each.)

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