A Better Breakfast Pita Pocket

Monday, January 24, 2011

Serves 2 

This recipe is super EASY!! and is a super tasty way to get vegetables into the morning meal.  You can change it up to suit your taste. Try substituting broccoli or asparagus for the spinach; add sausage or veggie sausage; use warm whole wheat tortillas or naan in place of the pitas.


Natural spray oil 
2 cups packed baby spinach (or 1 cup frozen, then thawed and squeezed) 
3 cage-free eggs, beaten 
Salt and ground black pepper, to taste 
1/3 cup grated mozzarella cheese 
2 whole wheat pitas, warm


Heat a large skillet over medium-high heat. Spray with oil, add spinach and cook, tossing often, until just wilted, about 1 minute. Add eggs, salt and pepper and cook, tossing gently, until fluffy and cooked through, 3 to 4 minutes. Remove from heat, add mozzarella and toss again. Spoon egg mixture onto pitas, fold in half and serve right away or wrap in foil to eat on the go.
Per serving (about 6oz/181g-wt.): 340 calories (110 from fat), 12g total fat, 4.5g saturated fat, 325mg cholesterol, 730mg sodium, 39g total carbohydrate (6g dietary fiber, 1g sugar), 21g protein