Recipe:

A Better Breakfast Pita Pocket

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Serves 2

This is a super tasty way to get vegetables into the morning meal and 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.

Ingredients

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 365 Everyday Value Mozzarella Cheese
2 whole wheat pitas, warm

Method

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.

Nutrition

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

Tags: Family Friendly, Budget, Quick and Easy, Sugar Conscious, Vegetarian

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.