SOUTHWEST BREAKFAST POCKETS

Southwest Breakfast Pockets image

I came up with this after the birth of my second son. The two are only 17 months apart, so I needed meals that were fast, delicious and kept us fueled all morning. This easy breakfast recipe can be a great lunch or even dinner, too. -Koleen O'Malley-Ellingson, Sioux Falls, South Dakota

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

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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

Steps:

Whisk together eggs and egg whites. In a large nonstick skillet, 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., Spoon into pitas. Serve with salsa and, if desired, avocado.

Nutrition Facts : Calories 339 calories, Fat 9g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 580mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges