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| 1 Tasse | Carrots; julienned (or shredded) |
| 1 Tasse | mushrooms diced |
| 1 klein | Onion Thinly Sliced |
| 2 Teelöffel | margarine |
| 1 1/2 Tasse | Fat free egg substitute |
| 1/2 Teelöffel | basilicum dried |
| 1/4 Teelöffel | thyme dried |
| 1/4 Teelöffel | black pepper ground |
| 1/4 Tasse | Reduced-fat Cheddar cheese; shredded |
| 4 | Whole-wheat pita breads; halved |
| 1 Tasse | Alfalfa sprouts or finely shredded spinach |
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In a 4-cup glass measure, combine the carrots, mushrooms and onions. Cover with vented plastic wrap and microwave on high for 4 minutes, or until the vegetables are tender.
Coat a large no-stick frying pan with no-stick spray. Place over medium heat for 3 minutes. Add the margarine and vegetables. Saute for 2 minutes to slightly brown and to evaporate excess liquid from the mushrooms. Add the eggs, basil, thyme and pepper.
Allow the eggs to begin to firm around the edges, then push the set portion to the center. Continue until the eggs are scrambled but not dry. Sprinkle with the Cheddar.
Spoon the eggs into the pita pockets. Top with the sprouts or spinach.
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