Protein Breakfast Sandwich
Yields: 2 servings | Serving size: ½ pita sandwich | Calories: 297 | Total Fat: 12
g | 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
- 2
Ingredients
- 2 large eggs
- 2 large egg whites
- 1 tablespoon milk
- 1 cup organic baby spinach, stems removed and torn into small pieces
- 4 grape or cherry tomatoes sliced into fourths
- 2 green onions or chives, diced
- Sea salt and pepper to taste
- 1/4 cup 2% mozzarella cheese
- 1 whole wheat pita pocket, cut in half
- 2 teaspoons olive oil
Preparation
Step 1
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-stick
skillet, 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.