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Pita Pocket Veggie Breakfast

Nutrition Facts
Servings per Recipe:
2 servings
 Amount Per Serving
Calories 340
Fat 12g
Sodium 520mg
Total carbohydrate36 4g
Fiber 1g
Protein 21g
4 eggs
ΒΌ cup low-fat milk
2 pita pockets
2 Tbsp. mozzarella or jack cheese
1/4 cup vegetables, chopped
  1. Spray microwave-safe dish with non-stick spray.
  2. Crack eggs and place in a mixing bowl.
  3. Add milk to eggs and stir well with wire whisk or fork.
  4. Pour mixture into microwave dish; cover and microwave on high for 4 minutes.
  5. Remove dish from the microwave using potholders.
  6. Remove the lid and use a fork to break the eggs into bite size pieces.
  7. Stuff each split pita pocket with half of the eggs.
  8. Top with shredded cheese and chopped vegetables.

1. Great vegetable choices include bell peppers, onions, mushrooms, or tomatoes!

Keywords: breakfast, cheese, eggs, pita, vegetables

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