Ingredients Weight Measure
Olive oil 4 Tbsp., divided
Onions, thinly sliced 1-1/2 lb.
Fresh flat-leaf parsley, chopped 1/4 cup
Egg whites 1 cup
TABASCO® brand Original Red Sauce 2 Tbsp.
Monterey jack cheese 1/2 cup
Pita pockets (7"), halved horizontally 4 ea.
Sliced turkey bacon, cooked and chopped 1/4 lb.
Baby arugula 2 oz.
Sliced tomatoes, to garnish (optional) 8 ea.


  1. Add 2 Tbsp. olive oil and onions to skillet; heat on high until onions sizzle.
  2. Reduce heat to low and cover. Cook for 30 minutes, stirring 2-3 times.
  3. Remove from heat and stir in parsley.
  4. In separate 5" nonstick pan, heat remaining 2 Tbsp. olive oil and add egg whites and TABASCO® Sauce forming an omelet.
  5. Flip onto a plate and cut into 4 wedges.
  6. Fill pitas with arugula, onion-parsley mixture, egg wedges, chopped bacon, and Monterey Jack cheese.
  7. Heat in a 350°F oven until cheese melts and pita is slightly toasted.
  8. Optional: Top with sliced tomatoes.

Yield: 4 servings