Pita Breakfast Sandwich (from Sarah Manaresi’s Kitchen)
2 whole wheat pitas
1 cup of egg whites
1/4 cup of tomato
1/4 cup of spinach
2 tablespoons of feta or cheddar cheese
salt and pepper to taste
In an omelet pan, sauté the spinach and tomatoes in olive oil until spinach is wilted. Add the egg whites and cover the pan with the lid. Once the eggs set, add in feta cheese, and cover again until slightly melted. Fold the eggs in half and cook on one side for 2 minutes; flip over and cook on the other side for a minute. Season with salt and pepper. Slice into four pieces.
While the eggs are cooking, slice the pitas in half and lightly toast in the toaster (don’t over toast them or they’ll be too stiff and crumble when trying to stuff them).
Take an egg slice and place it into the pita. Add more cheese if desired.
Pita Pizza (from Sarah Manaresi’s Kitchen)
4 whole wheat pitas
1/3 cup of sauce (or more to desired amount)
various toppings such as vegetables, turkey pepperoni, and chicken
Preheat oven to 450 degrees.
On a single pita, add sauce, cheese, and toppings. Repeat for each pita. In the toaster oven or oven, cook until cheese is melted, about 5-8 minutes. Note: This can be done under the broiler, but keep close watch over it so it doesn’t burn.
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