I've been having a major love affair with avocado for the past 2 weeks. Like hardcore. I started putting avocado slices on my lunch sandwiches, on pita chips, on toast (which you should try!), on cheddar cheese, ...basically on anything I could think of. Then I saw this recipe and died. Last weekend I went out and bought more avocados and have been waiting for them to ripen ever since. One of them finally gave in today and I couldn't be happier!
This breakfast pita is awesome. And super simple. I love the mix of the creamy avocado with the spicy sriracha.
Ingredients (1 serving)
1/2 whole wheat pita pocket
1 large egg
1 handful of spinach
1/4 of an avocado, sliced
sriracha hot sauce, to taste
1 large egg
1 handful of spinach
1/4 of an avocado, sliced
sriracha hot sauce, to taste
Cook the egg in a skillet over medium heat. While the egg cooks, slice the avocado. Lightly toast the pita pocket. Place slices on one side of the pocket. Add spinach.
When the egg is done, top it with sriracha and place the egg in the pita.
When the egg is done, top it with sriracha and place the egg in the pita.
Recipe from Budget Bytes.
That is a lot of Sriracha. Solid recipe.
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