A healthy breakfast pita loaded with healthy fats.
1 large egg
Extra virgin olive oil
Salt and pepper
(Optional; to taste)
1/2 medium pita
Pita bread, whole-wheat
Heat a skillet over medium heat on your stovetop.
Once warm, add the olive oil to the pan and wait 30 seconds, allowing it to heat up. Crack the egg in the warm oil and cook until desired consistency (over easy, sunny side up, over hard, scrambled, etc.), and season with salt and pepper.
While the egg is cooking, slice the avocado and place the avocado slices inside the pita and smash them over the surface of one side of the pita with a fork.
Stuff baby spinach into the pita.
Just before the egg is finished cooking drizzle with Sriracha. Once the egg is cooked add it to the pita.
Either serve the pita immediately or grill the pita in the skillet on both sides to make it crispier.
Optional: substitute salsa or hot sauce for Sriracha and add any other veggies to the pita along with spinach before inserting cooked egg.
For quick assembly, scramble eggs in a large batch the night before and pre-prep all of your pita ingredients. This allows you to quickly assemble the meal in less than 5 minutes.