One of our favorite things to make during the weekends are Breakfast Pita Pockets. We will stuff them with whatever veggies and ingredients we have on hand. When it comes to pita bread, we like the BFree Stone Baked Pita Bread that is gluten & wheat free. It's only 120 calories per serving and tastes delicious!
* Ingredients list is PER PERSON. You can easily double, triple and quadruple it up, depending on your family size.
Egg, Vegetable and Cheese Pita Pocket Recipe
1 Stone Baked Pita Bread
2 large eggs
1 tbsp. milk
1 tbsp. milk
1 slice cooked & crumbled bacon
2 tbsp. tomatoes, finely chopped
1 to 2 tbsp. green bell pepper, finely chopped
1/2 teaspoon onion, finely chopped
salt and ground black pepper to taste
shredded cheese
In a mixing bowl...mix together the eggs with the milk, using a wire whisk until blended. Stir in the cooked & crumbled bacon, chopped tomatoes, chopped green bell pepper, chopped onion and the salt & ground black pepper. Pour egg mixture into a preheated frying pan (I used non-stick cooking spray) and over medium heat simmer until the eggs are almost completely done. Toss some shredded cheese on top and simmer for an additional 30 seconds or until cheese has melted. Remove from heat.
Cut one side of your pita bread open and stuff the cooked egg & veggie mixture inside the bread pocket. Serve immediately.
1 comment:
This is a delicious egg recipe that I would love by itself or inside a pita pocket.
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