Southwest Breakfast Pockets

Name: Southwest Breakfast Pockets
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings.
Ingredients: 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

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

Ingredients

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

Directions

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.

Nutrition Facts

2 filled pita halves: 339 calories, 9g fat (2g saturated fat), 186mg cholesterol, 580mg sodium, 47g carbohydrate (4g sugars, 7g fiber), 19g protein. Diabetic Exchanges: 3 starch, 2 medium-fat meat.

Originally published as meatless pocket scramble in Healthy Cooking Annual Recipes 2017