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Published on November 11, 2015

Breakfast pita recipe

Makes 1 serving


  • 1 egg, hardboiled
  • 1 cup fresh spinach
  • ¼ cup cherry tomatoes, halved
  • 1 pita pocket
  • ½ oz. mozzarella cheese, shredded
  • 1 tsp. butter
  • ½ tsp. olive oil
  • Dash of salt (less than 1/8 tsp.)
  • 1 tsp dried dill


Add butter to a fry pan and place over medium heat. Place pita pocket in pan, flip after about two minutes or until lightly browned and crispy on both sides. Remove from pan.

Add olive oil and spinach to pan. Sautee until spinach is wilted. Sprinkle with salt, diced tomatoes and shredded cheese. Remove from pan and stuff into pita pocket.

Peel and slice the egg. Sprinkle with dill and stuff into the pita pocket.

Nutrition analysis per serving: 380 calories, 16 g fat, 16 g protein, 44 g carbohydrate, 4 g fiber, 640 mg sodium

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