Tuesday, January 12, 2010

Breakfast Pita Pockets

This is a low-cal option for breakfast or a light lunch. It taste delicious and is very nutritious. We love to eat them for breakfast or bring them to school for lunch.

  • 2 teaspoons of extra virgin olive oil
  • 1/2 of a small red onion chopped
  • 1 red bell pepper chopped
  • 1 cup of drained, rinsed canned black beans
  • 4 eggs
  • 1/3 a cup of shredded mozzarella cheese
  • 4-6 pita pockets cut in half
  • salt and pepper

Heat the olive oil in a large skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8-10 minutes (onions and peppers were previously washed and diced into small cubes). Add the black beans and cook until warmed through, another 3-5 minutes. Season with salt and pepper and transfer to dish.

Whisk the eggs together and add in the cheese. Heat the remaining olive oil in the skillet and reheat the skillet over a medium heat. Reduce heat to low and add the eggs & cheese, scrambling until cooked through, about 3-4 minutes. Put the eggs and vegetables mixture inside the pita while hot (you can warm the pita pocket for 10 seconds in the microwave first). Enjoy!

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