Breakfast Pita Pockets

By • January 3, 2010 0 Comments

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Author Notes: This is a low-cal option for breakfast or a light lunch. It taste delicious and is very nutritious. We love to eat them for breakfast or bring them to school for lunch.Candyland Queens

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Serves 4

  • 2 teaspoons of canola oil
  • 1/2 a small red onion chopped
  • 1 red bell pepper chopped
  • 1 cup of drained, rinsed canned black beans
  • Salt and pepper
  • 4 eggs
  • 1/3 cup of shredded mozzarella cheese
  • 4 pita pockets cut in half
  • Sour cream
  1. Heat the canola oil in a large skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add the black beans and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to dish.
  2. Whisk the eggs together and stir in the cheese. Heat canola oil in the skillet and reheat the skillet over a medium heat. Reduce heat to low and add the eggs, scrambling until cooked through, about 3 minutes. Put the eggs and the beans inside the Pita. Then put some sour cream on top if you want to. Enjoy!

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