Ingredients
Scale
- 1 Whole wheat pita pocket (small to medium size)
- 2 Large eggs (or 1 egg and 1/4 cup egg whites for lower calories)
- 2 Tablespoons low-fat cottage cheese or Greek yogurt
- 1/2 Cup fresh baby spinach, chopped
- 1 Tablespoon salsa or hot sauce
- Salt and pepper to taste
- Optional: 1 slice of turkey bacon or 1 tablespoon of feta cheese
Instructions
- Start by whisking your eggs in a microwave-safe bowl or a small skillet. Stir in the cottage cheese or Greek yogurt; this is the secret to making the eggs incredibly fluffy and adding a massive protein boost without extra fat. Toss in the chopped spinach, salt, and pepper. If you are making this ahead of time for the week, multiply the ingredients by the number of days you are prepping for.
- If you are using a microwave, cook the egg mixture on high for 60 to 90 seconds, stirring halfway through until the eggs are just set. If using a stovetop, scramble the mixture over medium heat for about 2 minutes. While the eggs cook, slice your pita bread in half to create two pockets. If you prefer a crunchier texture, pop the pita in the toaster for 30 seconds before stuffing.
- Carefully spoon the hot egg and spinach mixture into the pita pockets. Drizzle with salsa or hot sauce for an extra metabolism kick. If you are eating immediately, enjoy it while it’s warm. If you are making this ahead, let the filling cool slightly before stuffing the pitas, then wrap them tightly in foil or parchment paper and store them in the refrigerator.
- Cook Time: 5 minutes