This flavorful breakfast is served in a whole-wheat pita pocket for added fiber.
Hummus, red onions, bell peppers and chopped tomatoes give this omelet plenty of flavor. Tired of plain old whole-wheat bread? This omelet is stuffed into a pita pocket to mix up your grains.
1 large egg
1 egg white
Salt, if desired
Black pepper, to taste
Nonstick cooking spray
2 Tablespoons chopped red onions
1/4 cup chopped red bell peppers
1/4 cup cherry tomatoes, sliced in half
2 Tablespoons hummus
1 whole-wheat pita, 4-inch, cut in half
Crack the eggs in a small bowl and whisk with salt and pepper. Set aside. Spray a small nonstick skillet with cooking spray. Sauté the onions until translucent, about 5 minutes. Add the bell peppers and cook for another 2-3 minutes. Add in the eggs and quickly stir all the ingredients together and let them cook completely, about 5 minutes. Turn off the heat and top with tomatoes. Spread 1 tablespoon of the hummus on each half of the pita. Fill the pita with the eggs.