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California-Style Breakfast Pita
Recipes
California-Style Breakfast Pita
4 servings
20 minutes total

Ingredients

  • 4 slices uncured turkey bacon
  • 1 cup egg substitute (or 4 large eggs)
  • 3 tablespoons water
  • ½ cup diced fresh tomatoes
  • 2 tablespoons sliced green onions
  • ½ cup shredded sharp cheddar cheese
  • ¼ teaspoon kosher salt
  • 1 cup frozen shredded hash brown potatoes
  • Cooking spray
  • 4 whole wheat pitas
  • 1 ripe Hass avocado

Steps

    1. Cook bacon following package instructions; set aside. Combine in medium bowl: egg substitute, water, tomatoes, green onions, cheese, and salt; whisk until blended.
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Coat potatoes with spray; place in pan. Cook 3–4 minutes, stirring occasionally, until lightly browned and tender.
    3. Reduce heat to medium-low, then add egg mixture to pan; cook 3–4 minutes, stirring occasionally, until eggs are cooked and fluffy. Meanwhile, heat flatbreads following package instructions, if desired.
    4. Halve avocado, remove pit and flesh, and slice flesh thinly. Cut bacon in half. Divide egg mixture evenly among flatbreads; top with even amounts avocado and bacon. Fold flatbreads closed; serve.

Amount per ¼ recipe serving: Calories 330, Total Fat 8g, Sat Fat 1.5g, Trans Fat 0g, Chol 15mg, Sodium 670mg, Total Carb 42g, Fiber 5g, Sugars 3g, Protein 15g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 15%