Mediterranean Pita Pocket Sandwich
Servings 4 serving
Ingredients
- 2 six-inch whole wheat pitas
- 4 large eggs
- 1/4 cup milk
- Pinch Italian seasoning
- 1 tsp olive oil for cooking
- 1 cup baby spinach
- 1/3 cup red bell pepper chopped
- 1/8 cup Kalamata olives chopped (from about 8 whole medium olives)
- 8 tsp prepared pesto
- Pair each serving with: 8 ounce glass of milk
Instructions
- Whisk eggs, 1/4 cup milk and Italian seasoning together in a small bowl.
- Heat nonstick skillet over medium heat, and add olive oil to skillet.
- Toss in peppers and cook for about 3 minutes, until peppers soften.
- Add spinach and olives, and cook for another 2 minutes, until spinach is wilted.
- Add egg mixture and scramble together until eggs are cooked through and no liquid remains.
- Cut each pita in half to create 4 pieces. Cover pita halves with a damp paper towel and steam in the microwave for 20 seconds.
- Fill each half with 2 teaspoons of pesto and then 1/4 of the vegetables scramble.
- Pair each pita pocket sandwich with remaining 8-ounce glass of milk and serve.