Cara’s Cuisine: Pita Pocket Omelet

Breakfast is the most important meal of the day, but life if short, sleep is necessary and cereal can get tiring — so we won’t pretend that breakfast happens anywhere near regularly for your average college student. Yet, it’s the New Year and, as with every New Year, hundreds of people have made resolutions to eat healthy, cook more and order less fast food. For some, this includes eating breakfast, for others it just means being prepared at lunch time when you know you only have five minutes for food before class (or work) and that, without leftovers, that’s usually going to mean picking up something unhealthy at a drive-through. For however long these resolutions to stop those drive-through meals last, if they haven’t been broken yet, here is a recipe that makes an easy grab-and-go leftover breakfast, or lunch, for a busy class day.

When going for nutritious meals without breaking the bank, eggs are the way to go, but this goes back to making the eggs and cleaning the dishes taking up too much of the valuable time between rolling out of bed and that first class. The Pita Pocket Omelet is an easy solution. It’s easy to make and transport, filled with protein and other healthy foods, and can be refrigerated and reheated later in the week without issue. It’s also delicious and many of the ingredients can easily be substituted based off of preference. So, put an end to days of going to class hungry, spending too much on fast food, or skipping meals entirely and try out this recipe — hopefully it will make keeping those resolutions a little easier!

Pita Pocket Omelet

Ingredients:

2 eggs

2 egg whites

1 cup of chopped broccoli (or vegetable of your choosing)

1 tablespoon of milk

Salt and pepper to taste

¼ cup of shredded mozzarella cheese

1 whole wheat pita pocket

1 teaspoon of olive oil

Directions:

1.       Preheat oven to 350 degrees.
2.       Beat together eggs, egg whites, milk, cheese, salt, pepper and vegetables.
3.       Pour egg mixture into an 8-inch non-stick oven safe skillet that has been lightly greased with the olive oil. Cook for 15-18 minutes until puffy but soft in the middle.
4.       During the last five minutes of cooking time, toast pita pocket in oven.
5.       Remove both the eggs and pita, cut the pita in half and place one half of the omelet into each half of the pita. Cut once more and press the sandwich together.

6.       Eat and enjoy once it comes out of the oven, on the go, or save for easy leftovers by re-toasting later!