Bacon 'n' Egg Pockets

• 2 eggs
• 4 egg whites
• 3 ounces Canadian bacon
• 3 tablespoons water
• 2 tablespoons scallions (green onions)
• 18 teaspoon salt
• cooking spray
• 2 large whole wheat pita bread
• 12 cup reduced-fat cheddar cheese

1. In a medium bowl, combine eggs, egg whites, Canadian bacon, the water, green onion (if desired), and salt.
2. Beat with a wire whisk or rotary beater until well mixed.
3. Lightly coat an unheated large nonstick skillet with nonstick cooking spray.
4. Preheat over medium heat.
5. Add egg mixture to skillet.
6. Cook, without stirring, until mixture begins to set on the bottom and around edge.
7. Using a spatula or a large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath.
8. Continue cooking about 2 minutes or until egg mixture is cooked through but is still glossy and moist.
9. Remove from heat immediately.
10. Fill pita halves with egg mixture.
11. If desired, sprinkle with cheese.

eggs, egg whites, bacon, water, scallions, salt, cooking spray, whole wheat pita bread, cheddar cheese

Taken from www.food.com/recipe/bacon-n-egg-pockets-232508 (may not work)