[PhysDom]

So I made this for myself for breakfast. I've been trying to come up with things that I can eat half of before I leave for work and then eat the other half after I'm done with the morning report (about 30 minutes later...)

Here it is!

1/2 cup fake egg substitute (2 eggs worth) - 60 cal/0f/2c/12p
1/4 cup salsa - 17 cal/0f/4c/1p
1/4 cup (1 serving) shredded part-skim mozzerella - 79 cal/5f/1c/8p
1 tbsp flax meal - 30 cal/2f/2c/2p
1 whole wheat pita - 160 cal/0f/32c/6p

Cut the pita in half and microwave/toast/heat it so that it's a little pliable.
In nonstick pan add the eggs and let them cook about 30 minutes, still mostly soft.
Add the Salsa, cheese, and flax to the eggs and stir it around and cook it.
I made it and the cheese held the egg/salsa together enough so that it wasn't runny at all, but it was soft.
Stuff each pita half with half of the mixture.

About 345 calories. 18.4% from fat, 47.8% from carbs, 33.8% from protein.
**AND** 11 grams of fiber!!

Yum, yum.

[teckeygirl]

This sounds good except for one thing..

"In nonstick pan add the eggs and let them cook about 30 minutes, still mostly soft."

did you mean 3 minutes maybe? I'm just hoping its a typo.. cause I'm gonna try this next week with some veggies added.

[PhysDom]

Whoa! Not thirty minutes. Closer to a 30-seconds!
Basically, you want the eggs (I use an egg-beaters substitute) to firm up a bit before you add the salsa, since that's so watery, and the cheese.

I had to cook it for several minutes at the end and the extra water evaporated and it held together just fine.

I think adding veggies is a great idea!! Maybe cook them in the pan before you add the eggs?