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Egg and Spinach Breakfast Pita

Heart Healthy Egg and Spinach Breakfast Pita Recipe

                   
Egg and Spinach Breakfast Pita
Egg whites, spinach and cheese stuffed in a whole-wheat pita make this healthy breakfast recipe hearty and satisfying. Have a protein-packed meal on the table in less than 15 minutes.
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Ingredients
Recipe yields 2 servings
2 cups packed baby spinach or 1 cup frozen spinach, thawed and squeezed dry
1 scallion, chopped
3/4 cup egg whites (about 6 egg whites)
Black pepper to taste
1/3 cup grated part-skim mozzarella cheese
1 whole wheat pita (6-inch diameter), cut in half
1 Tbsp chopped fresh parsley (optional)
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Directions
Step 1

Lightly coat a large skillet with nonstick cooking spray and heat over medium-high heat. Add spinach and scallion and cook until just wilted, about 1 minute. In a bowl, whisk together egg whites and pepper.

Step 2

Add egg mixture to skillet and cook, tossing constantly but gently, until fluffy and cooked through, 3 to 4 minutes.

Step 3

Remove from heat, add mozzarella and toss again. Spoon mixture evenly into pita halves. Top with parsley, if using. Serve immediately.

Time: 20 minutes
Servings: 2
Calories: 189
Make this for: Healthy Kids
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1/2 pita
Per serving:
calories:189
total fat:4g
sat fat:2g
cholesterol:12mg
sodium:461mg
total carb:20g
fibers:3g
proteins:18g

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Heart Healthy Egg and Spinach Breakfast Pita Recipe
Ingredients
Recipe yields 2 servings
2 cups packed baby spinach or 1 cup frozen spinach, thawed and squeezed dry
1 scallion, chopped
3/4 cup egg whites (about 6 egg whites)
Black pepper to taste
1/3 cup grated part-skim mozzarella cheese
1 whole wheat pita (6-inch diameter), cut in half
1 Tbsp chopped fresh parsley (optional)
Directions
Step 1

Lightly coat a large skillet with nonstick cooking spray and heat over medium-high heat. Add spinach and scallion and cook until just wilted, about 1 minute. In a bowl, whisk together egg whites and pepper.

Step 2

Add egg mixture to skillet and cook, tossing constantly but gently, until fluffy and cooked through, 3 to 4 minutes.

Step 3

Remove from heat, add mozzarella and toss again. Spoon mixture evenly into pita halves. Top with parsley, if using. Serve immediately.

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