Recipe Category: Make-ahead Breakfast
Recipe Name: Healthy Breakfast Pita Pockets
Servings: 4

1 pkg. whole grain wheat pita pockets (use 2)                                        
6 eggs (2 whole eggs and 4 whites)
1/8 c. skim milk
1 pkg. (8oz.) low fat shredded mozzarella cheese
1 pkg. (6 oz.) pre-cooked chicken breast strips

Salsa: ½ can (14.5 oz.) Del Monte Petite Cut Diced Tomatoes
1 can (8.75 oz.) Del Monte Whole Kernel Canned Corn
1 green onion, finely diced

Steps:

1. Cut 2 whole grain wheat pita pockets in half. Set aside.
2. Make the salsa: Smash the contents of ½ can of Del Monte petite Cut Diced Tomatoes in a bowl. Drain the Del Monte Whole Kernel Corn and place in the bowl with tomatoes. Add the diced green onion and stir. Set aside.
3. Separate 4 eggs putting the whites into a bowl. Add 2 whole eggs and 1/8 c. of skim milk. Whisk the egg mixture until well blended.
4. Scramble/cook the egg mixture in a non-stick frying pan.
5. Lay the chicken breast strips on a microwave-safe plate and warm in the microwave for 30 seconds.
6. Place the pita pockets on a microwave-safe plate and warm in the microwave for 15-20 seconds.
7. Assemble the pockets. Place the chicken on the bottom layer of the pita, next add some of the scrambled eggs, top with the salsa mixture and shredded cheese.

“I really like breakfast and I like tacos, so I combined the 2 for my recipe.” -- Hannah

Hannah Beh of Ontario Middle School, Ontario, OH., shared her "Healthy Breakfast Pita Pockets" recipe. It's packed with yummy veggies and protein that will get your day off to a nutritious start! Hannah's Family and Consumer Sciences teacher, Mrs. Klaus, presented the recipe contest as a class assignment and encouraged the students to enter. Hannah learned about MyPyramid, kept a food log, and determined the calories she needed based on her exercise routine. "The project was interesting and fun. I definitely learned that I need to eat more vegetables."