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Breakfast Pita Pockets
A friend recently brought us a lovely ripe zucchini from her garden so we decided to use it in our eggs this morning to create these light and delicious breakfast pita pockets. It turned out to be an excellent use of the zucchini. But your kid doesn’t have to like zucchini for you to take advantage of this invention – the pita pocket was the real appeal.
We all liked these pockets so much that we’ll certainly be trying different variations as we work our way through the package of whole wheat pita we bought. Get creative and start stuffing! Now for the recipe…
Breakfast Pita Pockets Recipe
Prep Time: 5 mins Cooking Time: 8 to 10 mins
1/3 cup of zucchini (sliced thin + halved)
2 egg whites
1 tablespoon lowfat milk
dollop of ricotta cheese
salt & fresh ground pepper
2 whole wheat pita pockets
In a small bowl lightly whisk together eggs, egg whites and milk. Set aside. Cut pita pockets in half and place in the toaster oven. (Do not toast yet!) Spray a non-stick pan with olive oil cooking spray and lightly saute zucchini until just cooked. Remove from heat and transfer to a bowl. Scramble eggs over medium low heat. Add a dollop of ricotta while still a bit wet and continue to scramble. Lightly toast the pita pockets just as the eggs are firming up and add zucchini back in. Stir and remove from heat. Stuff each pita pocket with the egg mixture and serve immediately. Makes 4 pockets.
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