Spinach & Egg Breakfast Pits

Whole Foods Recipe 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.

Yield: 2 servings ( Serving Size: 1 Pita )
Community Recipe from

Ingredients

  • 1 whole(s) Ingredient See Below

Preparation

  1. Ingredients
  2. Natural spray oil
  3. 2 cups packed baby spinach (or 1 cup frozen, then thawed and squeezed)
  4. 3 cage-free eggs, beaten
  5. 1/8 teaspoon sea salt
  6. 1/8 teaspoon ground black pepper, more to taste
  7. 1/3 cup grated mozzarella cheese
  8. 2 whole wheat pitas, warm

  9. Method
  10. 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.

  11. Nutrition
  12. Per serving: 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
February 2012

This recipe is a personal recipe added by mrmacrae73 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spinach & Egg Breakfast Pits Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy