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  • 1 tsp olive oil
  • ½ cup sliced crimini mushrooms (also called baby portabellas) or white button mushrooms
  • 1 large egg, plus 2 egg whites, beaten
  • ½ (7-inch) whole wheat pita pocket
  • 2 tbsp crumbled feta cheese


  1. Coat a small skillet with nonstick cooking spray. Add oil over medium heat.
  2. When oil is hot, add eggs and mushrooms, and scramble. Cook until eggs are firm.
  3. To assemble, place the cooked egg/mushroom mixture in pita bread. Top with cheese.
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