The nutritional information does not include bread portion.
Swiss Mushroom Egg Pocket
- 1/3 cup egg whites
- 1/3 cup mushrooms(your choice) chopped
- 2 Tbsp.shredded low fat swiss cheese
- 1 Tbsp. chopped parsley(optional)
Coat skillet with nonstick cooking spray and place on medium heat.Saute mushrooms for 3-4 minutes or until tender.Add egg, cheese and parsley and stir until firm. Salt & pepper to taste. Fill pocket & enjoy!