Stuffed Pita Pockets(Serves At Least 4) - cooking recipe

Ingredients

1 lb. lean hamburger
1/2 c. chopped round onion
2 cloves garlic, minced
3/4 tsp. dried oregano leaves, crushed
1/4 tsp. dried marjoram leaves, crushed
1/2 tsp. dried basil leaves, crushed
1 Tbsp. dried parsley leaves
1 beef bouillon cube, dissolved in 1/3 to 1/2 c. hot water
1 (10 oz.) pkg. frozen chopped leaf spinach
1 egg or 1/4 c. Egg Beaters egg product
1 tomato, diced
4 oz. fresh mushrooms, sliced (optional)
4 whole pita rounds, halved
2 tsp. margarine or butter
2 tsp. vegetable oil
salt and pepper

Preparation

Cook spinach in microwave according to package directions; cool, drain and squeeze out liquid and set aside.
Scramble egg and set aside.
Saute mushrooms in the butter (do not let them soften); remove from skillet and set aside.
Saute onion in the oil and remove from skillet.
Brown meat in skillet, breaking beef up, then add the garlic and saute for 30 seconds.
Then add cooked onion, the herbs, pepper, bouillon cube and water; cover and simmer on low heat for 5 minutes or until bouillon is dissolved. Uncover and add spinach, mushrooms and scrambled egg and heat through.
Taste and adjust seasonings with salt and pepper if desired.