I came up with this after the birth of my second son. The two are only 17 months apart, so I needed meals that were fast, delicious and kept us fueled all morning. This easy breakfast recipe can be a great lunch or even dinner, too. —Koleen O'Malley-Ellingson, Sioux Falls, South Dakota
Recommended: 30 Better-for-You Breakfasts
VERIFIED BY Taste of Home Test Kitchen
- 2 large eggs
- 2 large egg whites
- 1 teaspoon olive oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 1/2 cup canned pinto beans, rinsed and drained
- 4 whole wheat pita pocket halves, warmed
- 1/4 cup salsa
- Sliced avocado, optional
- Whisk together eggs and egg whites. In a large nonstick skillet, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Add eggs and beans; cook and stir until eggs are thickened and no liquid egg remains.
- Spoon into pitas. Serve with salsa and, if desired, avocado. Yield: 2 servings.
Originally published as Southwest Breakfast Pockets in Healthy Cooking Annual Recipes Annual 2017, p74