Southwest Breakfast Pockets

9 ingredients
3 steps

Ingredients

  • 2 large eggs
  • 2 large egg whites
  • 1 teaspoon olive oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/2 cup canned pinto beans, rinsed and drained
  • 4 whole wheat pita pocket halves, warmed
  • 1/4 cup salsa
  • Sliced avocado, optional

Directions

  1. 1
    Whisk together eggs and egg whites. In a
  2. 2
    , heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Add eggs and beans; cook and stir until eggs are thickened and no liquid egg remains.
  3. 3
    Spoon into pitas. Serve with salsa and, if desired, avocado.

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