Egg & Bacon Pita Name: Michelle S Base: Camp Pendleton Recipe: Can be used for breakfast or breakfast for dinner. 4 servings. Ingredients: 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, slightly beaten 3 ounces Canadian-style bacon, finely chopped 3 tablespoons water 2 tablespoons sliced green onion (optional) 1/8 teaspoon salt Nonstick cooking spray 2 large whole wheat pita bread rounds, halved crosswise Directions: In a medium bowl, stir together egg product, Canadian bacon, the water, green onion (if desired), and salt. Lightly coat an unheated medium nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add egg mixture to skillet. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking about 2 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat. Fill pita halves with egg mixture.