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
Share Your Personal Recipes
You can now share your personal recipes with the MyRecipes Community by making a new or existing recipe "Public".
Go to My Recipe File
Ingredients
- 1 whole(s) Ingredient See Below
Preparation
- Ingredients
- Natural spray oil
- 2 cups packed baby spinach (or 1 cup frozen, then thawed and squeezed)
- 3 cage-free eggs, beaten
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground black pepper, more to taste
- 1/3 cup grated 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: 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.
Spinach & Egg Breakfast Pits Recipe at a Glance
- COURSE: Breakfast/Brunch
More Recipes for Main Dishes
-
Best Carrot Cake
Southern Living -
Classic Beef Pot Roast
Cooking Light -
Classic Baked Macaroni and Cheese
Southern Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy