This was a very tasty treat this morning! I remembered I had Joseph’s Oat Fiber-Flax Pita Bread in the fridge and decided to do my scrambled eggs a little differently today. Didn’t want too many busy flavors competing, so I only added green onion to the meat and cheese, and limited the cheese at that! These got a thumbs up from both of us and I’ll be making them again! They are suitable once you get to the grains level of Atkins (close to Maintenance). If you use a low-carb bread like cloud bread, even those in Phase 1 can enjoy these “pizzas”.
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INGREDIENTS:
2 Joseph’s Oat Fiber-Flax Pita Bread rounds
½ c shredded Mozzarella (or other cheese if you prefer)
3 large eggs, beaten with the onion below
1 large green onion, chopped fine
6 oz (3 links) smoked sausage, sliced thin
DIRECTIONS: Preheat oven to 350º. Place the pita breads on a broiler pan with holes, a pizza pan with holes or a parchment lined baking sheet. Sprinkle each “crust” with a quarter of the mozzarella cheese (about 2 T. per pita). In a non-stick skillet, lightly cook the sausage over medium-high heat for a couple minutes. Remove slices to paper towel to drain. In the sausage grease remaining, lightly scramble the egg-onion mixture, turning off the heat just when the eggs are no longer runny, but not quite done. Spoon the eggs evenly over the two loaves. Top each with the remaining mozzy cheese. Pop into oven for about 10-15 minutes just to set up the eggs and melt the cheese. Crusts will get almost crisp enough to pick up and eat with hands, else use a fork and knife to eat these. ENOY!
NUTRITIONAL INFO: Makes 2 servings, each contains:
416 calories, 29 g fat, 6.1 g carbs, 1.8 g fiber, 4.3 g NET CARBS, 36 g protein, 1125 mg sodium
Buttoni's Low-Carb Recipes 
Where did you find the Joseph’s Oat Bran Flax Rounds? THanks
My local Walmart carries them, Linda, although they don’t shelve them in the same place all the time: sometimes up at the deli meats; sometimes in the bakery; sometimes back in the regular bread aisle. If in doubt, ask a clerk for help.