A UVA Heart & Vascular Center Initiative
Recipes / Main Dishes

Breakfast Pita

Posted June 12, 2018


Makes 2 Servings

  • 2 cups packed fresh baby spinach (1 cup frozen, thawed and squeezed)
  • 1 green onion, chopped
  • 3/4 cup egg whites (approx. 6 egg whites)
  • black pepper to taste
  • 1/3 cup grated part-skim mozzarella
  • 1 whole wheat pita (6-in diameter, cut in half)
  • 1 Tbsp. chopped parsley, optional


Lightly coat a large skillet with nonstick cooking spray and heat over medium-high heat. Add spinach and green onion and cook until just wilted, about 1 minute. In a bowl, whisk together egg whites and pepper.

Add egg mixture to skillet and cook, tossing constantly but gently, until fluffy and cooked through, 3 to 4 minutes.

Remove from heat, add mozzarella and toss again. Spoon mixture evenly into pita halves. Top with parsley, if using. Serve immediately.



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