Ingredients
- 4 Eggs
- 1 small Avocado chopped
- 3 tbsp Plain 0% Greek Yogurt
- 1/4 tsp Salt
- Pinch Fresh Ground Pepper
- 3 tbsp Finely Chopped Celery
- 2 tbsp Chopped Fresh Parsley or Basil
- 1 Large Tomato, sliced
- 2 Whole Wheat Pita Bread halved
- 1/4 cup Shredded Old Cheddar Cheese
Instructions
- Place eggs in a small saucepan and cover with water. Bring to a boil. Remove from heat; cover and let stand for 10 minutes. Drain well and rinse with cold water. Remove shells and place eggs in a bowl.
- Add avocado, yogurt, salt and pepper. Using a fork, mash coarsely. Stir in celery and parsley.
- Divide mixture among pita halves. Add tomato and sprinkle with cheese, if using.
- Toasted Pita: Place stuffed pitas on baking sheet and toast in preheated 400 F (200 C) oven for about 5 minutes or until toasted and cheese is melted.
Estimated Cost Per Serving:
Nutrition Facts
Avocado Egg Pita
Per
169 g
Calories
210
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3.5
g
22
%
Carbohydrates
14
g
5
%
Fibre
2
g
8
%
Sugars
2
g
2
%
Protein
12
g
24
%
Cholesterol
195
mg
65
%
Sodium
350
mg
15
%
Potassium
405
mg
12
%
Vitamin A
750
IU
15
%
Vitamin C
16.5
mg
20
%
Calcium
99
mg
10
%
Iron
2
mg
11
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe developed by Emily Richards
