Broccoli Cheddar Breakfast Pita Recipe

I am a huge fan of easy breakfast recipes--especially ones that can be taken "to-go" on busy mornings!  Breakfast sandwiches are frequently on our menu when we travel or have a hectic morning schedule.  In our little corner of the world, we all seem to have a different start time most days.  I love making breakfasts that I can prepare earlier in the morning and have ready as the husband and kids find their way to the kitchen before school and work!  The girls and I love pitas and pita pocket style sandwiches--so this broccoli cheddar breakfast pita has become a morning favorite.  Whether you use fresh veggies and give them a quick saute or use up some leftover roasted dinner veggies--this broccoli cheddar breakfast pita comes together quickly and is packed with flavor.  

 

Ingredients for this Broccoli Cheddar Breakfast Pita Recipe

1 Whole Grain Pita

2 Tbsp Garlic Infused Olive Oil, divided

1/2 c. Chopped Broccoli

1/2 c. Chopped White Mushrooms

1 Egg, Lightly Beaten

1 tsp. Salt Free Garden Seasoning

1 Tbsp. Shredded Sharp Cheddar Cheese

Jalapeno Slices 

 

Instructions for this Broccoli Cheddar Breakfast Pita Recipe

 

Saute the Vegetables.  I often use about a cup of roasted vegetable leftovers from the previous night's dinner to save time--but, giving the fresh broccoli and mushrooms a simple saute is really pretty easy.  Even on a busy morning!  Add a tablespoon of the olive oil to a small, nonstick skillet and heat over medium heat until hot.  I like to use a garlic flavored olive oil--but, you can certainly use regular extra virgin olive oil instead.  Add the chopped broccoli to the heated oil and cook over medium heat for 2-3 minutes.  Add the mushrooms and continue to cook for a few more minutes or until the mushooms soften and the broccoli reaches desired done-ness.

 

Scramble in the Egg.  Add the egg to the saute pan and scramble with the vegetable mixture until egg is set through.

 

Build the Pita Breakfast Sandwiches.   Warm the pita for about 15 seconds in the microwave and brush the top side of the pita with the reserved olive oil.  Add the egg mixture, top with cheddar cheese and jalapeno slices. 

 

Fold the Pita and Serve Warm.  Fold the pita over in half and serve warm

Notes:  I often wrap these up in a bit of aluminum foil to take on the go.

This recipe makes one breakfast pita.  Simply multiply the ingredients by the number of servings needed.