Pita Breakfast Pocket
Breakfast you can carry out the door. The pocket holds everything in, so you can eat it in the car.
Ingredients
- 2 Cham Bakery whole wheat pocket pitas
- 1 tablespoon butter or olive oil
- 1/2 bell pepper, diced
- 1/4 onion, diced
- A handful of baby spinach
- 4 eggs
- 1/2 cup shredded cheddar
- Salt and pepper
Method
- Melt the butter in a nonstick skillet over medium heat. Cook the pepper and onion for about 4 minutes, until soft, then stir in the spinach until it wilts.
- Beat the eggs with a pinch of salt and pepper and pour them into the pan.
- Turn the heat to low and stir gently until the eggs are just set, then take the pan off the heat and stir in the cheese.
- Warm the pitas, cut a strip off the top of each and open the pocket.
- Spoon the eggs into the pockets and eat them while the cheese is melting.
A tip from our kitchen: Wrap each pocket in foil and it stays warm for the drive.
The bread for this
Whole Wheat Pocket Pita
Nutty whole wheat, with the same soft pocket.
