July 18, 2026

Egg White and Veggie Pita Pockets

Name: Egg White and Veggie Pita Pockets
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: PAM® Original No-Stick Cooking Spray; 2 cups (256 g) chopped fresh mushrooms; 1 cup (128 g) fresh asparagus pieces; 1/2 (2.5 g) teaspoon garlic salt; 8 large egg whites; 2 whole wheat pita pocket breads (16 cm), cut in half; 3/4 cup (96 g) shredded Swiss cheese

15

Prep Time Minutes
15
Total Time Minutes
7
Number of Ingredients
4
Servings

Tags:

Breakfast/Brunch,
PAM,
Sandwich/Wrap,
Main Dish,
Stove Top,
Under 30 min

Ingredients

PAM® Original No-Stick Cooking Spray
2 cups (256 g) chopped fresh mushrooms
1 cup (128 g) fresh asparagus pieces
1/2 (2.5 g) teaspoon garlic salt
8 large egg whites
2 whole wheat pita pocket breads (16 cm), cut in half
3/4 cup (96 g) shredded Swiss cheese

Directions

View photos

Step one

Spray large skillet with cooking spray; heat over medium-high heat. Add mushrooms, asparagus and garlic salt. Cover; cook 5 minutes or until vegetables are tender, stirring occasionally.
Step two

Reduce heat to medium. Add egg whites; cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set.
Step three

Divide egg white mixture evenly between pockets; sprinkle with cheese. Serve immediately.