It's just what you think it is: a cheesy bacon-and-asparagus omelet stuffed into a pita pocket. And it's delicious!
What You Need
Original recipe yields 1 serving
2 egg whites
1 tsp. water
dash HEINZ Worcestershire Sauce
2 Tbsp. chopped fresh asparagus spears
2 Tbsp. chopped fresh mushrooms
2 Tbsp. OSCAR MAYER Real Bacon Bits
1 KRAFT 2% Milk Pepperjack Singles
1/2 of a whole wheat pita bread (6 inch), toasted
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Let's Make It
Whisk egg whites, water and Worcestershire sauce until blended.
Cook and stir vegetables in small nonstick skillet on medium heat 2 min. or until crisp-tender. Stir in bacon bits. Add egg mixture; cover. Cook 2 to 3 min. or until center is set; top with 2% Milk Singles.
Fold omelet in half; place in pita pocket.
Substitute your favorite chopped fresh vegetables, such as broccoli, spinach, and green and/or red peppers, for the asparagus and/or mushrooms.
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.