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A Better Breakfast Pita Pocket

Serves 2
Time 15 min
This is a super tasty way to get vegetables into the morning meal. Try substituting broccoli or asparagus for the spinach, add sausage or veggie sausage, or use warm whole wheat tortillas or naan in place of the pitas.
Ingredients
  • Canola spray oil
  • 2 cups packed baby spinach
  • 3 eggs beaten
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • 1/3 cup grated mozzarella cheese
  • 2 whole wheat pitas warm
Method

Heat a large skillet over medium-high heat. Spray with spray oil, add spinach and cook, stirring often, until just wilted, about 1 minute. Add eggs, salt and pepper and cook, stirring gently, until fluffy and cooked through, 3 to 4 minutes. Remove from heat, add mozzarella and stir again. Spoon egg mixture onto pitas, fold in half and serve right away or wrap in foil to eat on the go.

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.
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  • Canola spray oil
  • 2 cups packed baby spinach
  • 3 eggs beaten
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • 1/3 cup grated mozzarella cheese
  • 2 whole wheat pitas warm