A Better Brunch: Egg and Veggie Pita Pockets

By Caroline – March 2, 2011

food2.com

You worked hard all week and a break is finally in sight. But don’t let a single sitting of pancakes derail your discipline. This weekend, make yourself a better brunch.

EGG AND VEGGIE PITA POCKETS WITH GOAT CHEESE Serves 4

Ingredients:

  • 4 whole-wheat pita pockts
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon garlic, minced
  • 1 medium tomato, diced
  • 8 oz spinach
  • 1 cup egg whites
  • 2 eggs
  • 4 oz goat cheese
  • Salt and pepper to taste

Instructions:

Heat oil in a large nonstick skillet over medium heat. Add garlic and tomato, and cook until the tomato has softened slightly. Add spinach, and cook until wilted. Add egg whites and egg, stirring often. When eggs are almost finished cooking, add the goat cheese. Remove from heat and allow eggs to finish cooking and the cheese to melt. Scoop mixture into pita pockets.

Per serving: 328 calories; 34.7 g carb; 23.5 g protein; 6.6 g fiber; 11 g fat

 
 

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