Recipe of the Week: Breakfast Pita Wrap
I love breakfast food. Egg dishes, pancakes, hash browns, french toast, yogurts with granola…I love it all.
Breakfast pitas are particularly great because they’re easy to make, take less than 10 minutes, can be eaten on the go, and taste great.
This delicious breakfast pita recipe is from my cookbook, The Shredded Chef, and it’s a simple, tasty, high-protein way to start your day.
If you’re cutting and want to cut back on the fat, just leave out the avocado. If you want to add some, add some cheese!
Calories Per Serving
Protein Per Serving
Carbohydrates Per Serving
Fat Per Serving
4 white mushrooms, sliced
1 tablespoon onion, chopped
1 tablespoon red bell pepper, chopped pinch of ground black pepper
1 large egg
3 egg whites
1/2 small tomato, seeded and chopped
3 tablespoons skim milk
1 whole grain pita (choose the brand with the lowest fat and sodium), halved and toasted
1/2 avocado, sliced
Coat a pan with cooking spray and cook the mushrooms, onion, and bell pepper on medium heat. Cook for 3-4 minutes. Add black pepper.
Mix the egg, egg whites, tomato, and skim milk in a bowl and beat until frothy.
Pour the egg mixture into the pan and cook for 3 – 4 minutes, stirring until firm.
Fill each pita half with half of the egg mixture and half the avocado.
What You Get to Eat
What did you think of this week’s recipe? Let me know in the comments below!
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