Breakfast Pita

Healthy Hump Day Recipe

Remember the delicious pita pocket I featured a little over a month ago? It combined some delicious staple Lebanese flavors like hummus and tabbouleh with turkey and spinach and stuffed them into a super thin pita for what became my lunch until I ran out of pita bread. Yum! If you didn't see it before, check it out here Lebanese Lunch GvS. Anyway, I recently was back home in Sarasota visiting family and saw some of those staple ingredients in my Mom's refrigerator, only it was 8 o'clock in the morning, and I wasn't about to have a turkey pita for breakfast. Instead, I thought, how about I replace the turkey with eggs and instantly turn it into a breakfast pita? My little brother was all about that idea as well, so I whipped them up for us. The best thing about this recipe is that it is exactly the same as the turkey pita, only it has the egg substituted. Think of the possibilities of even more things you can create simply by replacing the protein! You've got your wheat, your protein, and your vegetables all in one meal. Add a glass of orange juice, and you are ready to take on you day!

Breakfast Pita

Ingredients
-1 pita loaf
-2 eggs
-1 tbsp hummus
-2 tbsp tabbouleh
-1/2 cup fresh spinach

Directions
1. Crack eggs in a small bowl and whisk until yolks and egg whites are mixed.
2. Cook them scrambled style over medium-low heat just until fully cooked so they are still fluffy.
3. Place cooked eggs in the back of the pita pocket.
4. Layer tabbouleh on top of eggs.
5. Spread hummus on other half of the bottom part of the pita.
6. Lay spinach on top of tabbouleh.
7. Roll up pita by bringing the top half of the pita over the eggs and tabbouleh, using the hummus as an adhesive when you roll.
8. Enjoy the delicious taste of this versatile recipe for breakfast!