Ingredients
- 2 tbsp Greek yogurt
- 1/2 tsp Fresh dill minced
- 1 Pita bread pita with pocket
- 2 tsp Extra-virgin olive oil
- 4 oz Chicken sausage links chopped
- 4 Eggs beaten
- 2 tbsp Feta cheese crumbled fine
- 1 Apple sliced (Check the Fruit guide to substitute seasonal fruits)
Instructions
- In a bowl mix the yogurt and dill. Season with salt and pepper.
- In a non-stick pan, warm the pita bread on both sides, then cut in half. Spread the yogurt sauce on the inside.
- Heat a non-stick pan over medium heat. Once hot, add the oil. Saute the sausage until nicely browned.
- Add the eggs into the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from cooking too quickly and overcooking or drying out). Remove the pan from the heat while the eggs are still moist. Season with salt and pepper to taste.
- Portion the eggs into the pocket of the pita and add the feta, serve with apple.
Nutrition
Calories: 532kcal | Carbohydrates: 53g | Protein: 28g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 370mg | Sodium: 842mg | Potassium: 609mg | Fiber: 4g | Sugar: 16g | Vitamin A: 838IU | Vitamin C: 13mg | Calcium: 294mg | Iron: 5mg
Breakfast Pita
Ingredients
- 2 tbsp Greek yogurt
- 1/2 tsp Fresh dill minced
- 1 Pita bread pita with pocket
- 2 tsp Extra-virgin olive oil
- 4 oz Chicken sausage links chopped
- 4 Eggs beaten
- 2 tbsp Feta cheese crumbled fine
- 1 Apple sliced (Check the Fruit guide to substitute seasonal fruits)
Instructions
- In a bowl mix the yogurt and dill. Season with salt and pepper.
- In a non-stick pan, warm the pita bread on both sides, then cut in half. Spread the yogurt sauce on the inside.
- Heat a non-stick pan over medium heat. Once hot, add the oil. Saute the sausage until nicely browned.
- Add the eggs into the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from cooking too quickly and overcooking or drying out). Remove the pan from the heat while the eggs are still moist. Season with salt and pepper to taste.
- Portion the eggs into the pocket of the pita and add the feta, serve with apple.
Nutrition
Calories: 532kcalCarbohydrates: 53gProtein: 28gFat: 24gSaturated Fat: 9gCholesterol: 370mgSodium: 842mgPotassium: 609mgFiber: 4gSugar: 16gVitamin A: 838IUVitamin C: 13mgCalcium: 294mgIron: 5mg
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