Breakfast Pita Pockets Recipe

Name: Breakfast Pita Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices bacon, cut into small pieces; 100 g spinach; 6 ripe cherry tomatoes, chopped; 2 large mushrooms, sliced; olive oil (10 sprays ); 3 eggs, beaten; salt; pepper; all purpose seasoning; 2 pita pockets; 3 teaspoons light sour cream

Servings: persons

2 slices bacon, cut into small pieces
100 g spinach
6 ripe cherry tomatoes, chopped
2 large mushrooms, sliced
olive oil (10 sprays )
3 eggs, beaten
salt
pepper
all purpose seasoning
2 pita pockets
3 teaspoons light sour cream

1
Heat a large frying pan and add the bacon. Dry fry for 3 or 4 minutes until it starts to brown.
2
add the tomatoes and mushrooms with the olive oil.
3
continue to fry until the mushrooms have softened and browned.
4
Put the pita pockets on to toast.
5
Meanwhile, add the spinach to the frying pan and cook for one minute.
6
Add the beaten egg and stir until the egg is cooked.
7
Season to taste.
8
Slice open one side of each of the pita breads and spread the inside with a thin layer of sour cream.
9
Fill the pitas with the egg mixture and enjoy!
10
It tastes good with some bbq or tomato sauce on the side and also works with some cheddar cheese stirred through the egg mixture just after cooking. It's also good with different veggies, such as capsicum, spring onions or avacado.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 slices bacon, cut into small pieces, 100 g spinach, 6 ripe cherry tomatoes, chopped, 2 large mushrooms, sliced, and more.

Yes, Breakfast Pita Pockets falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Pita Pockets

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