Serves 4; 1 sandwich per serving – Don’t limit these handy pocket sandwiches to the morning. They’re also great at lunchtime.
Ingredients
Vegetable oil spray
Egg substitute equivalent to 4 eggs
1/4 cup skim milk
1 tablespoon imitation bacon bits
1/8 teaspoon black pepper
2 6-inch white or whole-wheat pita bread rounds, split crosswise
8 fresh spinach leaves, rinsed and patted dry
4 1-ounce slices low-fat American or Swiss cheese
Directions
Spray a medium skillet with vegetable oil. Set aside.
In a small bowl, stir together egg substitute, milk, bacon bits and pepper.
Place skillet over medium heat and add egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edges.
Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking 2 to 3 minutes, or until eggs are cooked throughout but still glossy and moist.
Line each pita pocket with spinach and 1 slice of cheese. Spoon warm egg mixture into pita pockets.
Cook’s Tip:
This book relies on vegetable oil spray to keep foods from sticking without much fat. Keep these tips in mind when you use it.
1. Do not spray near an open flame or other heat source. Vegetable oil sprays are flammable.
2. Spray only onto cold cooking surfaces, because vegetable oil sprays can burn or smoke if they are sprayed onto hot surfaces.
3. Don¡¦t over spray. A one-second spray coats about as well as 1 tablespoon of vegetable oil.
4. Hold the pan you are spraying over the sink so you don¡¦t make the floor or counter slippery.
5. Always read and follow the manufacturer¡¦s directions before using
Calories: 185 kcal
Protein: 16 g
Carbohydrates: 18 g
Total Fat: 5 g
Saturated Fat: 3 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat: 1 g
Cholesterol: 15 mg
Sodium: 701 mg
2007 Shooting Star aligote from Washington State
This Aligoté is barrel fermented, older oak barrels have been used rather than the 30% new oak that is typically used for Chardonnay. The wine is crisp and clean, a wine with a nice balance of fruit and acidity. Flinty, mineral elements mix with a light floral hint on the nose, followed with the suggestion of tart/sweet apple on the palette, making it a wonderful, versatile food wine.
The Newhouse family has farmed the land south of Sunnyside Washington for generations. They were some of the first wine grape growers and were always experimenting with growing different varieties including two acres of Aligoté, planted in the 1970’s. These grapes were made into varietal wine by one Washington winery for many years, for a time even outselling its Chardonnay. When the boom for Chardonnay took hold in the late 1980’s, the sales of Aligoté declined and eventually the grapes were blended into the Chardonnay. Given his penchant for working with lesser-known varietals, when Jed had the opportunity to take over the contract for the fruit he jumped at the chance.
Aligoté is a variety, which is little known but widely planted. It is in fact the fourth most planted wine grape variety in the world, with huge plantings dominating Eastern Europe, Ukraine, and Moldavia. In France it is the other white grape in Burgundy, but has always played second fiddle to the noble Chardonnay grape. Generally, Aligoté is planted in either hilltop or cooler valley locations because it is more cold-tolerant. It has never been planted in any commercial quantity in California, but in Washington State, where cold winters are a fact of life, Aligoté has found a happy home.
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