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Breakfast Pockets

Posted Jan 13 2012 2:48pm
At our house we love eggs and I’m always looking for fun ways to serve them up. Here is a great breakfast for the little ones and grown ups of your house. Bebe B thinks it’s fabulous to have her own little “boat” of eggs to eat. Another tip I have found is the finer the spinach is chopped the better the results and the better the chance it gets eaten.

Breakfast Pockets
Ingredients1 Whole Grain Pita Pocket (we used 365 Multigrain)
1 Egg
1 tbsp finely chopped Spinach (fresh or frozen thawed)
1 tbsp shredded Cheese
pinch of Salt
1 tsp olive oil (for pan)

Split the pita pocket in half. I like to warm it up a bit in the toaster oven for a minute. Warm a small pan on the stove with olive oil. Scramble the egg and spinach mixture. Whisk the egg, spinach and salt together with a fork in a small bowl. Fill the pita pockets with the cooked eggs and sprinkle with cheese. Enjoy!

This recipe is vegetarian.
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