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Mediterranean Breakfast Pitas

 Mediterranean Breakfast Pitas
"These pretty low-fat pitas, made with egg substitute, are great for any time of day, not just breakfast," nots Josie-Lynn Belmont of Woodbine, Georgia. They're full of flavor and healthy ingredients.
2 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped onion
  • 1 cup egg substitute
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 small tomato, chopped
  • 1/2 cup torn fresh baby spinach
  • 1-1/2 teaspoons minced fresh basil
  • 2 whole pita breads
  • 2 tablespoons crumbled feta cheese

Directions

  • In a small nonstick skillet coated with cooking spray, cook and stir
  • red pepper and onion over medium heat for 3 minutes. Add the egg
  • substitute, salt and pepper; cook and stir until set.
  • Combine the tomato, spinach and basil; spoon onto pitas. Top with egg
  • mixture and sprinkle with feta cheese. Serve immediately.
  • Yield: 2 servings.
Nutritional Facts: 1 pita equals 267 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 798 mg sodium, 41 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2 starch, 2 lean meat,

2 of 2

Mediterranean Breakfast Pitas (continued)

Nutritional Facts: 1 vegetable.