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Nutrition Facts
Serving Size 176 g
(Approx. 4 Servings) (4)
Amount Per Serving
Calories 360 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 210 mg 70%
Sodium 620 mg 26%
Total Carbohydrate 40 g 13%
Dietary Fiber 5 g 20%
Sugars 3 g
Protein 16 g
Vitamin A 15% Iron 15%
Vitamin C 8% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Breakfast Pita
Prep Time
7 minutes
Cook Time
8 minutes
Total Time
15 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

4 H-E-B Whole Wheat Sandwich Rounds or 6-inch whole wheat pitas
1 Tbsp extra virgin olive oil
1 cup(s) reduced fat whipped cream cheese
2 Tbsp lemon, zested
1 Tbsp chives, finely chopped
4 large Central Market Pasture Raised Eggs
2 cup(s) fresh baby spinach or arugula, packed
1/4 Tsp kosher salt
1/4 Tsp black pepper
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Instructions

1
Preheat oven to 400°F.
2
Lightly brush one side of each pita with a minimal amount of olive oil. Place oiled pitas oil side up on middle rack in oven and bake 6 to 8 minutes or until lightly crisped. Remove from oven and set aside.
3
In a small bowl, combine cream cheese, lemon zest and chives.
4
Place medium size non-stick skillet over medium heat. Add remaining olive oil and crack each egg into pan and cook just until the whites begin to set then turn off heat.
5
Spread equal amounts of cream cheese mixture on toasted pitas and top with arugula.
6
Carefully place one egg on each pita then sprinkle with salt and pepper and serve.

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