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Breakfast Pita

A feature of breakfast-in-the classroom, this nutritious tomato and egg filling is good in warm tortillas, too.

  • 1/3 cup chopped green bell peppers
  • 10 large eggs, beaten
  • 1/3 cup milk
  • 2 1/2 tablespoons chopped ripe olives
  • 1(0.25 ounce) package Mexican seasoning mix
  • 1 (8 ounce) can diced tomatoes
  • 1 cup shredded Cheddar cheese
  • 5 (6 1/2-inch) pita breads, halved

In large non-stick pan, sauté bell pepper for 1 minute over medium heat; reduce heat to medium low. In mixing bowl, blend eggs and milk; stir in olives and seasoning. Pour over bell peppers. Cook and stir until eggs are scrambled and almost firm. Stir in tomatoes and cheese, continue cooking until firm throughout and cheese is melted, with no visible liquid egg remaining. Keep warm. Portion into each pocket of halved pita breads. Serve immediately.

Serves 10

Nutrition facts per serving: 210 cal (38% cal. from fat), 9g total fat (3.5g sat fat, 3g mono, 1g poly), 225mg chol., 380mg sodium, 20g carbo., 1g fiber, 12g pro. Daily Value: 10% vit. A, 15% vit. C, 15% calcium, 10% iron, 4% potassium.

Adapted from the School Nutrition Association Recipe Database.