Dinner Tonight:

Egg Turnovers
Roasted Citrus Salad
Plain Greek Yogurt

Egg Turnover Recipe:
1/2 c. scallions, diced
1 clove garlic, diced
1/2 c. red bell pepper, diced
1/2 c. mushrooms, sliced
1 Tbsp. EVOO, divided
8 Egg Whites (or Egg Substitute)
1/2 tsp. ground black pepper
1/8 tsp. thyme, dried
1/4 tsp. parsley, dried
1/4 c. whole wheat flour
16 oz. pre made, whole wheat Pizza Dough (Trader Joe’s)
6 (1 oz.) slices Light Swiss cheese

Serves 6: Per Serving: 300 calories, 4g. Fat (1 sat), 39g. CHO, 5g. Fiber, 26g. Protein, 393 mg. Sodium

Preheat oven to 400 degrees F.
Whisk egg whites, black pepper, thyme, and parsley together in bowl and set aside.
Saute scallions, garlic,peppers, and mushrooms in 1 tsp. EVOO for 5 minutes of med-high heat. Add egg white mixture to skillet and scramble for 3-5 minutes. Transfer to a bowl to cool.
Knead dough into 6 inch long tube shape. Divide dough into 6 sections. Roll each section of dough with rolling pin into a circle. Place on foil lined or oiled baking sheet.
Layer, 1/2 slice cheese, 1/3 c. egg mixture, and 1/2 slice cheese in each circle of dough.
Fold dough in half to make a half-moon shape. Pinch sides together and brush the outside of each pocket with remaining oil.
Bake 20-23 minutes. Let cool 3-5 minuted prior to serving.

*These freeze well if you want to make several ahead of time for quick breakfasts on the go!