Protein Breakfast Sandwich

Submitted by:

Difficulty: Easy - for beginners
Serves:

Preparation time:
Cooking time:

Dietary guidance: v 

Ingredients

2 Large Eggs
2 Large Egg Whites
1 Tablespoon Milk
1 cup Spinach (Use less is frozen)
4 grape or cherry tomatoes, sliced into fourths
2 green onions or chives, diced
Salt and pepper to taste
1 whole pita pocket, cut in half
2 teaspoons olive oil

Method

Preheat oven to 350 degrees.

In a medium mixing bowl whisk together eggs, egg whites, milk, spinach, tomatoes, green onions, mozzarella and salt and pepper to taste.

Pour egg mixture into an 8” non-stickskillet, place in oven on middle rack.

Brush both sides of each pita half with olive oil, place on foil and warm in the oven during the last 2 minutes of cooking time.

Cook eggs approximately 12 minutes or until puffy and set, but not hard.

Remove skillet from oven, cut in half and place each half in a pita pocket.

Press edges into pita if necessary and serve immediately.

Yields: 2 servings | Serving size: ½ pita sandwich | Calories: 297 | Total Fat: 12g | Saturated Fats: 3 g | Trans Fats: 0 g | Cholesterol: 225 mg |Sodium: 484 mg | Carbohydrates: 21 g | Dietary fiber: 3 g | Sugars: 2 g | Protein: 21 g

Comments

Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.