On-The-Go Smoked Salmon Cream Cheese Scramble in a Pita
Perfect for breakfast, lunch or dinner, this easy dish combines pantry basics to make a sophisticated grab and go meal.
- Prep time: 10 min
- Makes: 4 servings
- Cook time: 8 min
Nutritional Information
PER SERVING
- Calories 215
- Fat 11 g
- Cholesterol 72 mg
- Carbohydrates 20 g
- Dietary Fibre 2 g
- Protein 12 g
Ingredients
- 1 tsp / 5 ml
- vegetable oil
- 1/4 cup / 50 ml
- finely chopped red onion
- 1/4 tsp / 1 ml
- each salt and pepper
- 1 cup / 250 g
- Omega Plus or liquid eggs, well shaken
- 1/2 cup / 125 ml
- light smoked salmon flavoured cream cheese spread
- 2 tbsp / 30 ml
- chopped chives
- 2
- whole wheat pitas, halved
- tomato slices
- shredded lettuce
Directions
In nonstick skillet, heat oil over medium heat. Sauté red onion, salt and pepper 5 minutes or until softened.
Pour in liquid eggs and add cream cheese by spoonfuls. Cook and stir until eggs are softly set and cheese is well blended, about 2 minutes. Stir in chives.
Divide eggs between 4 pita pockets. Garnish with tomato slices and lettuce. Serve immediately.
Naturegg Omega Plus
Lower in cholesterol and fat than regular eggs.
Learn MoreTips: Hard Boiled
To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.