On-the-Go Egg Breakfast Pita Sandwich Recipe
Fuel up your family with a healthy, easy, vegetarian breakfast recipe. This egg sandwich is fuel of nutrients to kick off the day.
Servings: 2 Servings
Calories: 224kcal
Ingredients
- 2 tablespoons nonfat plain Greek yogurt
- 2 tablespoons salsa
- 2 eggs
- 2 tablespoons water
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- ¼ cup canned black beans drained & rinsed
- 3 tablespoons shredded cheddar cheese
- 1 green onion thinly sliced
- 1 whole wheat pita pocket cut in half
Instructions
- In a small bowl, stir together the Greek yogurt and salsa.
- In a medium bowl, whisk together the eggs and water.
- Heat a small nonstick skillet over medium heat. Add the eggs and cook, scraping the pan occasionally, until the eggs are scrambled and just set.
- Add the salt, pepper, cheese, black beans and green onion to the eggs. Stir to combine.
- Scoop half of the egg mixture into each pita pocket half. Serve.
Notes
Weight Watchers Points: 6 (Points+), 5 (Old Points)
Make ahead: The night before, whisk the eggs and water, make the salsa yogurt and prep the black beans, cheese and green onion. Cook as directed before serving.
Nutrition
Serving: 1Pita Pocket Half | Calories: 224kcal | Carbohydrates: 22g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 178mg | Sodium: 614mg | Potassium: 241mg | Fiber: 4g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 1.7mg | Calcium: 140mg | Iron: 2mg
