1. Whisk egg, egg whites, milk, salt, if desired, and black pepper in small bowl until well blended.
2. Spray medium skillet with nonstick cooking spray. Add 1/2 teaspoon butter; heat over medium heat. Add onion; cook and stir 3 to 5 minutes, or until lightly browned. Pour egg mixture into skillet; sprinkle with red peppers. Stir gently, lifting edge to allow uncooked portion to flow underneath. Continue cooking until set.
3. Evenly spread inside of each pita half with remaining 1 teaspoon butter. Spoon egg mixture into pita halves.
Calories: 155 calories, Carbohydrates: 17 g, Protein: 8 g, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 113 mg, Sodium: 285 mg, Fiber: 3 g
Exchanges per serving: 1 Bread/Starch, 1/2 Fat, 1 Meat.
Copyright Diabetic Cooking.