Price: Free from producer
Serving: 1 pocket, 3.74oz.
Calories: 200 per serving
Fat: 11%, 7g
Cholesterol: 58%, 175mg
Sodium: 18%, 445mg
Protein: 11gg
Carbs: 8%, 24g
Fiber: 20%, 5g
Weight Watchers Points: 5 Points

Kangaroo says: You’ll be pleased with the homemade taste of this all natural breakfast sandwich. The Omelet is made with fresh, whole eggs, natural cheese and bell peppers, then nestled inside a fresh-baked wheat pita pocket.

Jenn says: I’m headed to New Mexico next week for a conference so it was nice of Abi to give me a little preview of some southwestern food with the Santa Fe Omelet Pita. Generally super spicy foods and I don’t get along, but I figured the Santa Fe Omelet Pita would be a good way to get started on the spicier foods I will surely find all over New Mexico.

I started to like this breakfast item before I even got it out of the box. This is because it gave me three choices of how to cook it. For someone who rarely follows directions, this is key. I had the choice of microwaving a refrigerated pita for 40 seconds, microwaving a frozen pita for 80 seconds, and baking a frozen pita for 12-15 minutes in the oven. I was hungry and the pita was frozen so, microwaving for 80 seconds seemed like the best bet.

I have to say that upon emerging from the microwave, the cooked pita omelet didn’t really appear that different from the frozen version. It wasn’t until I bit into it that I was sure my teeth weren’t going to hit a layer of frozen egg. Fortunately, the pita omelet was fully cooked and the eggs were fluffy. The eggs reminded me of Egg Beater’s Southwestern mix, which I like. The pita omelet had a little kick of heat, enough to satisfy my need for spice, but probably not enough for a real Southwesterner.

At 200 calories, I would definitely eat the Santa Fe Omelet Pita again, especially because it is so portable. I eat eggs at least once a day (and if there is no food in my fridge, sometimes more often.) The omelet pita had the same great taste of the eggs I cook myself but was ready in a flash and didn’t get any of my pans dirty. Next time though, I think I would try popping the pita in the oven for a crisper pita pocket.