Breakfast Pita
Try this Breakfast Pita recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- pepper
- salsa
- 1 large avocado (diced)
- 1 large tomato (diced)
- 3 cloves garlic (peeled and pressed)
- 2 regular green onions (diced)
- 1/4 arge white onion (diced)
- 4 handfuls spinach
- 4 regular whole wheat pita pockets (i like garden of eatin b
- 6 large eggs (shelled and beat)
- greek yogurt
- Carbohydrate 5.22606578125 g
- Cholesterol 1.225 mg
- Fat 0.1241196875 g
- Fiber 0.136695314407349 g
- Protein 3.63641796875 g
- Saturated Fat 0.0737715625 g
- Serving Size 1 1 Serving (73g)
- Sodium 95.1769375 mg
- Sugar 5.08937046684265 g
- Trans Fat 0.00537093750000001 g
- Calories 37 calories
Gather your ingredients.Shell and beat eggs. Chop onions, tomato, avocado, and peel garlic.In a large skillet over medium heat, sauté onions (white) and garlic until the onion is translucent (about 5 min) – you do not need any oil.Add tomatoes and cook another 5 min.Add spinach and cook until spinach is wilted.Add egg and cook until eggs are set and then pepper to taste.Warm your pita (microwave, oven or stovetop) and serve eggs in pita. Top with avocado, greek yogurt, salsa, and green onion.
