For Mother's day this year you can serve a delightful breakfast of eggs (or egg alternative), crispy potatoes, and veggies to Mom, handheld in a versatile pita pocket from Atoria's Family Bakery. Served with fruit, yogurt, juice, coffee or tea, an elegant yet simple brunch is ready within minutes.
Breakfast Pita
Ingredients
3 – 4 diced red potatoes
1 clove minced garlic
2 tbsp. olive oil
1 red bell pepper, diced
4 eggs (or egg substitute)
¼ cup milk (or milk alternative)
2 tbsp. butter (or plant-based spread)
1 small sliced avocado
2–3 tbsp. fresh chives, chopped
Salt and pepper to taste
Preparation
Preheat oven to 425F. In a bowl, mix potatoes, garlic, olive oil, salt, and pepper. Prepare baking sheet with foil and bake 20 minutes, shaking the pan every 5 minutes. Increase heat to 475F and add red pepper to the pan. Bake for an additional 10 minutes. While potatoes bake, prepare eggs. In a bowl, beat eggs and milk until fully blended Melt butter in a pan over medium heat. Add eggs and gently pull the eggs across the pan with a spatula as they begin to solidify. Continue pulling and folding eggs until no liquid remains. Remove from heat and season with salt and pepper. Cut pita in half and fill each half equally with eggs, potatoes, and peppers. Dress with avocado slices, chopped chives, and enjoy immediately!
Recipe provided by Atoria's Family Bakery.
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