Tuesday, 28 October 2014

Breakfast Of Champions

Weekend breakfast, one of my favourite meals. I mean, you actually have time to cook, you don't have to rush to eat, so you can sit down and enjoy your meal.

One of the recipes on my 28DBT was Scrambled eggs in pita. It looked okay, but I decided to beef it up a little, and add a couple of extra vegies, Still very healthy, but slightly more calories than I was allocated on the 28DBT, oh well.

So, here is my masterpiece!

Looks delicious, right? Well, it actually is. Here is a rough guide on what I put in my version. It always ends up being a little different, just because I don't measure everything.

Serves 1

Scrambled egg mix - 2 eggs & Splash of low fat milk
Hand full of baby spinach
5 cherry tomatoes, quartered
Avocado (to spread)
Low fat feta cheese (block the size of a match box)
Small handful of red onion, finely diced
10 or so small mushrooms, sliced or quartered
1 pita pocket, cut in half (you eat both halves)

Keep in mind, you can add anything else you like, or take anything out. A small amount of grated tasty cheese is also really nice, but feel free to add some meat based protein like chicken, turkey, or even bacon if you're feeling a little naughty. Make it a little Mediterranean by adding some capsicum and olives perhaps?

So, start off by lightly frying your onion. I use a little bit of oil spray, but it's up to you. Then you need to scramble your eggs mix, and depending on how you like them, when they're half way done, throw everything else in and cook until the spinach has wilted.

If you're not keen on cooking everything, feel free to make your scrambled eggs, and put them in the pita pocket, with everything staying fresh. Entirely up to you.

Shove everything (gently) into the pita pocket, and enjoy! I recommend eating this over a plate, as it can get a little messy.

If you have any other great breakfast ideas, comment below and let me know!

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