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Prep time
5min
Cook time
5min
Calories
225
Serves
1
Ingredients
- 1 cup baby spinach (or 1 cup baby arugula, kale, or spring mix)
- 1 large egg, lightly beaten
- 2 large egg whites, lightly beaten
- ½ whole grain pita pocket
- ½ cup fresh raspberries (or ½ cup fresh fruit of choice)
Nutrition
- Total fat: 6g
- Saturated fat: 2g
- Sodium: 317mg
- Total carbs: 25g
- Total sugar: 5g
- Fiber: 6g
- Protein: 18g
Instructions
Step 1
Spray a nonstick skillet with cooking spray and heat over medium-high heat. Add spinach and cook until wilted, stirring often, 1 to 2 minutes. Transfer spinach to a plate.
Step 2
Add the egg and egg white and cook, stirring once or twice to ensure even cooking until just set, 1 to 2 minutes.
Step 3
Stir in the spinach and salt and pepper to taste.
Step 4
Remove from the pan and stuff the pita pocket. Serve with fresh raspberries.
Step 5
Step 6
How to meal prep
Measure out the spinach and raspberries in advance for quick cooking.
