|
COPYRIGHT 2003 Vegetarian Times, Inc. All rights reserved.
Breakfast Pita | Warm Curried Chickpeas | Won Ton "Sandwiches" Kasha and Parsley Big Bowl | Summer Garden Pasta Salad | Corn and Tomatoes Tart
Breakfast Pita SERVES 1 30 MINUTES OR LESS Start your day right with this handy and portable breakfast sandwich, which just as easily becomes the centerpiece of a more leisurely sit-down breakfast when you can relax over the morning newspaper. Plenty of steaming hot coffee and fresh fruit complete the repast. 1 7-inch pita bread 2 tsp. butter or soy margarine 2 oz. soy "sausage" 2 scallions, thinly sliced 2 oz. white mushrooms, thinly sliced 2 large eggs 2 Tbs. heavy cream, optional 1 oz. shredded soy cheese Salt and freshly ground black pepper to taste 1 Tbs. ranch salad dressing Avocado slices for garnish, optional Leafy watercress stems for garnish 1. Warm pita in oven, and set aside. 2. Meanwhile, melt butter in large skillet over medium heat. When warm, add soy "sausage" and crumble. Add scallions and mushrooms, and saute for 5 minutes. 3. Combine eggs, heavy cream, if using, shredded cheese, and salt and pepper, stirring well. Reduce heat to medium-low, and stir in egg mixture. Continue stirring slowly until eggs set, about 5 minutes. Remove from heat. 4. Slit warmed pita in half for 2 equal-sized pieces. Spoon in equal portions of egg mixture, and top with ranch salad dressing, avocado, if using, and watercress. PER SERVING: 590 CAL; 33G PROT; 30G TOTAL FAT (9G...
Read the full article for free courtesy of your local library.
|
Bookmark this article
Print this article
Link to this article
Email this article
Digg It!
Add to del.icio.us
RSS
