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
- 2 tablespoons nonfat plain Greek yogurt
- 2 tablespoons salsa
- 2 eggs
- 2 tablespoons water
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 1/4 cup canned black beans drained & rinsed
- 3 tablespoons shredded cheddar cheese
- 1 green onion thinly sliced
- 1 whole wheat pita pocket cut in half
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.
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.
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