Ingredients
| large eggs |
4
|
| kosher salt and black pepper, to taste | |
| extra-virgin olive oil |
1 teaspoon
|
| cooked vegetables (such as peppers and onions) |
1 cup
|
| shredded cheese (such as sharp cheddar, Pepper Jack, etc) |
½ cup
|
| (6 1/2 – inch) whole wheat pitas, cut in half and warmed |
4
|
| chopped lettuce or other leafy greens |
2 cups
|
| sauce of your choice (such as pesto, salsa, tomato sauce, etc) |
¼ cup
|
| cooked turkey bacon, crumbled (optional) |
2 strips
|
Directions
- Whisk eggs, salt and pepper in a large bowl.
- Heat oil in a large nonstick skillet set over medium heat; add your choice of cooked vegetables and cook until warmed, about 1 minute. Add eggs and stir two or three times, cooking until eggs are just set, about 2 minutes. Remove from heat, scatter cheese over the top, cover with lid or foil and let “steam.”
- Stuff pita halves with lettuce. Divide egg mixture evenly and add to each pita. Garnish with sauce and turkey bacon, if using.
Note:
The USDA recommends cooking eggs until the yolk and whites are firm.
Nutritional Info
Per Serving: 1 Pita
| Calories |
330
|
| Total Fat |
11.5g
|
| Polyunsaturated Fat |
2g
|
| Monounsaturated Fat |
2.5g
|
| Cholesterol |
200mg
|
| Sodium |
780mg
|
| Carbohydrates |
42g
|
| Total Sugar |
5g
|
| Added Sugar |
0
|
| Dietary Fiber |
5g
|
| Protein |
17g
|