Bacon & Asparagus Omelet Pocket

• 2 egg whites
• 1 tsp. water
• dash HEINZ Worcestershire Sauce
• 2 Tbsp. chopped fresh asparagus spears
• 2 Tbsp. chopped fresh mushrooms
• 2 Tbsp. OSCAR MAYER Real Bacon Bits
• 1 KRAFT 2% Milk Pepperjack Singles
• 1/2 of a whole wheat pita bread (6 inch), toasted

1. Whisk egg whites, water and Worcestershire sauce until blended.
2. Cook and stir vegetables in small nonstick skillet on medium heat 2 min.
3. or until crisp-tender.
4. Stir in bacon bits.
5. Add egg mixture; cover.
6. Cook 2 to 3 min.
7. or until center is set; top with 2% Milk Singles.
8. Fold omelet in half; place in pita pocket.

egg whites, water, worcestershire sauce, mushrooms, bacon, milk, whole wheat pita bread

Taken from www.kraftrecipes.com/recipes/bacon-asparagus-omelet-pocket-187555.aspx (may not work)