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Mediterranean Pita Pocket Sandwich Recipe
Sample flavors of the Mediterranean like roasted peppers, spinach and Kalamata olives, which combine with eggs for a delicious scramble that’s anything but traditional. The pita, a slightly leavened flatbread, is perfect the perfect vessel for this simple, yet filling breakfast sandwich.
Whisk eggs, 1/4 cup milk and Italian seasoning together in a small bowl.
Heat nonstick skillet over medium heat, and add olive oil to skillet. Toss in peppers and cook for about 3 minutes, until peppers soften. Add spinach and olives, and cook for another 2 minutes, until spinach is wilted. Add egg mixture and scramble together until eggs are cooked through and no liquid remains.
Cut each pita in half to create 4 pieces. Cover pita halves with a damp paper towel and steam in the microwave for 20 seconds. Fill each half with 2 teaspoons of pesto and then 1/4 of the vegetables scramble.
Pair each pita pocket sandwich with remaining 8-ounce glass of milk and serve. Enjoy!
Recipe and photo by Kath Younger of Kath Eats Real Food
330 calories; 14 g fat; 3 g saturated fat; 195 mg cholesterol; 19 g protein; 34 g carbohydrates; 4 g fiber; 560 mg sodium; 393 mg calcium (40% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.