Pita in the Morning
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Pita in the Morning
YIELD Makes 1 sandwich
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INGREDIENTS
| 1 | teaspoon butter or margarine |
| 2 | eggs, lightly beaten |
| 1/4 | teaspoon salt |
| Dash black pepper | |
| 1 | whole wheat pita bread, cut in half |
| 1/4 | cup alfalfa sprouts |
| 2 | tablespoons shredded Cheddar cheese |
| 2 | tablespoons chopped tomato |
| Avocado slices (optional) | |
PREPARATION:
- Place butter in microwavable 1-quart casserole. Microwave on HIGH 30 seconds or until melted.
- Season eggs with salt and pepper. Add eggs to casserole. Microwave on HIGH 1-1/2 to 2-1/2 minutes, stirring once. Do not overcook; eggs should be soft with no liquid remaining.
- Open pita to make pockets. Arrange sprouts in pockets. Divide cheese and eggs evenly between pockets. Top with tomato and avocado slices.
This recipe appears in:
Casseroles & Dishes
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