AuthorKevin PetrizioAnother simple, quick and tasty meal. Make it in the morning and reheat it in the microwave at work. And it is a great way to use up some of those leftovers in the fridge. Zucchini, asparagus, broccoli, and tomatoes all are great choices. Mix and match and see what interesting sandwiches you can create! Egg sandwiches have been a favorite of mine for years. If pita bread doesn't work for you, just toast up two slices of your favorite lite bread and use them instead. Just fold the eggs and veggies like an omelette and transfer it to the bread.
Take one pita and carefully slice around the edge and peel into two parts. They should look like 2 pancakes. We will only be using one for this recipe.
You can use any veggies that you like with your eggs as long as they are on program. This works very well with leftovers. I microwaved frozen spinach and added some left over onions and peppers. You want your total veggie size to be ½ cup cooked. Veggies should be hot when adding to the sandwich.
Use a small frying pan about the size of the pita bread if you have one. If not, use the smallest one that you have.
Melt 2 teaspoons of butter over medium – low heat
Scramble two eggs and season to your liking. Don’t add any water or milk to the eggs.
When butter is melted, add egg mixture to the pan and gently stir. Continue to stir until the eggs are almost dry on top.
Lay the pita half on top of the eggs and let them cook to 30 seconds.
Gently flip eggs and pita like a pancake. Pita should be on the bottom now.
Add your veggies to the top of the eggs and gently fold it in half.
Cook for about 30 seconds per side to toast up the pita and then serve.
This recipe makes 1 serving
Count each serving as: 1 protein - 1 veggie - 1 fat - 1 starch
Ingredients
Directions
Take one pita and carefully slice around the edge and peel into two parts. They should look like 2 pancakes. We will only be using one for this recipe.
You can use any veggies that you like with your eggs as long as they are on program. This works very well with leftovers. I microwaved frozen spinach and added some left over onions and peppers. You want your total veggie size to be ½ cup cooked. Veggies should be hot when adding to the sandwich.
Use a small frying pan about the size of the pita bread if you have one. If not, use the smallest one that you have.
Melt 2 teaspoons of butter over medium – low heat
Scramble two eggs and season to your liking. Don’t add any water or milk to the eggs.
When butter is melted, add egg mixture to the pan and gently stir. Continue to stir until the eggs are almost dry on top.
Lay the pita half on top of the eggs and let them cook to 30 seconds.
Gently flip eggs and pita like a pancake. Pita should be on the bottom now.
Add your veggies to the top of the eggs and gently fold it in half.
Cook for about 30 seconds per side to toast up the pita and then serve.
This recipe makes 1 serving
Count each serving as: 1 protein - 1 veggie - 1 fat - 1 starch
