Community Recipe
from [psfreeman]

Breakfast Pita Pocket

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, naan or other flatbread in place of the pitas. Recipe from the Whole Foods Market website: http://www.wholefoodsmarket.com/recipes/2584#comments.

  • Yield: 2 servings
  • Prep time: 30 Minutes
  • Cook time: 15 Minutes


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


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.

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Breakfast Pita Pocket Recipe