Pita In The Morning
|Eggs||2 , beaten|
|Whole wheat pita bread||1 , cut in half|
|Sprouts||1⁄4 Cup (4 tbs)|
|Shredded cheddar cheese||2 Tablespoon|
|Chopped tomato||2 Tablespoon|
Melt butter at HIGH (100%) 30 seconds in microwave-safe 1 quart casserole.
Season eggs with salt and pepper.
Add eggs to casserole.
Microwave at HIGH 1 1/2 to 21/2 minutes, stirring once.
Do not overcook; eggs should be soft with no liquid remaining.
Open pita to make pockets.
Arrange sprouts in pockets.
Divide cheese and eggs evenly between pockets.
Top with tomato and avocado slices.