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On the Go Egg Pocket On the Go Egg Pockets

Prepared by: Amy Vance,
Nutrition Specialist,
University of Missouri Extension
April 12, 2015


Yield: 1 serving



  • 2 tbsp shredded part skim mozzarella cheese
  • 2 egg whites
  • 1 whole egg
  • 1/3 cup veggies of choice



  1. Whisk egg whites and whole egg in bowl. Chop veggies.
  2. Use nonstick spray to coat small skillet. Add veggies, sauté on med-hi until slightly tender.
  3. Pour in eggs, season with salt and pepper if desired, do not stir.
  4. Cook on medium heat, until mostly cooked, add cheese on one side of the omelet. Carefully flip and fold one side up and over to make a “half moon” shape. Carefully fold the half into another half, making a triangle.
  5. Pack in wax paper and eat warm.


Note: you can make these ahead of time and refrigerate. After preparation pack in wax paper, then foil. To reheat, remove foil and microwave for 1 minute to heat.



Nutrition information per serving


Calories: 157
Total Fat: 6.5g
Cholesterol: 220mg
Carbohydrates: 6.4g
Protein: 15.8g



Source: modified by Susan Mills-Gray




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Last update: Friday, July 10, 2015