MEDITERRANEAN BREAKFAST PITAS
"These pretty low-fat pitas, made with egg substitute, are great for any time of day, not just breakfast," nots Josie-Lynn Belmont of Woodbine, Georgia. They're full of flavor and healthy ingredients.
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small nonstick skillet coated with cooking spray, cook and stir red pepper and onion over medium heat for 3 minutes. Add the egg substitute, salt and pepper; cook and stir until set., Combine the tomato, spinach and basil; spoon onto pitas. Top with egg mixture and sprinkle with feta cheese. Serve immediately.
Nutrition Facts : Calories 267 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 798mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
BREAKFAST PITA POCKETS
A good substitute for the plain old omelet. You can use a variety of ingredients; however, I like the all meat version. Serve with salsa and ketchup!
Provided by SJKANG
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
- Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
- Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.
Nutrition Facts : Calories 421.9 calories, Carbohydrate 17.9 g, Cholesterol 331 mg, Fat 27.4 g, Fiber 0.7 g, Protein 24.8 g, SaturatedFat 8.5 g, Sodium 993.3 mg, Sugar 1 g
CRISPY BREAKFAST PITA
Provided by Giada De Laurentiis
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush each side of the pita breads with 1/2 teaspoon olive oil and grill 2 to 3 minutes on each side, until crisp. Remove from the grill and cool slightly. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Crack the eggs directly into the pan and cook until the egg whites are set, 2 to 3 minutes. Combine the mascarpone cheese, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. In a medium bowl, whisk together 3 tablespoons olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Add the arugula and toss until coated. Spread each pita with 2 tablespoons of the mascarpone mixture. Divide the prosciutto on top. Divide the arugula and mound on top of the prosciutto. Carefully place a fried egg on top of each pita. Season the eggs with a pinch of salt and pepper, and serve.
HARVEST BREAKFAST PITAS
Here's a great use for leftover roasted root vegetables. The ingredients are flexible; onion, mushroom, tomato, cilantro, and avocado slices also work well. Good with a hot sauce like Cholula® and polenta or grits.
Provided by Stevanda
Categories Breakfast and Brunch Meat and Seafood Chicken
Time 1h21m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine butternut squash, sweet potatoes, olive oil, salt, and pepper in a storage container. Cover with lid and shake well until fully coated. Place vegetables onto a baking sheet.
- Bake in the preheated oven until vegetables are easily pierced with a fork, about 45 minutes.
- Place chicken sausage in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reduce heat to medium-low; add eggs, spinach, and red pepper flakes. Cook and stir until eggs are set, about 5 minutes. Mix in black beans; cook until heated through, about 1 minute. Add goat cheese.
- Fill pita breads with scrambled eggs and baked vegetables.
Nutrition Facts : Calories 382.9 calories, Carbohydrate 40.4 g, Cholesterol 240.8 mg, Fat 15.9 g, Fiber 7.6 g, Protein 21.2 g, SaturatedFat 4.6 g, Sodium 1277.5 mg, Sugar 3.3 g
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