Posted March 21, 2017

In Breakfast, Cooking, Food, Nutrition, Recipe, Recipe Redux

My favorite way to cook is “clean out the fridge” kind of cooking! You know….where you open the fridge, pull out whatever you want to get rid of and make something out it. I swear, these are usually my tastiest creations!

So, when this month’s Recipe Redux theme was to “Spring clean the kitchen”, I was all over that one since I already do this at least once a week! Participants were to make a dish with at least 3 ingredients already on hand in the kitchen and try not to go to the grocery store to buy additional ingredients.

I always have eggs, cheese, baby spinach and sauerkraut on hand. I hear you saying “sauerkraut”??? Yes, sauerkraut. I can’t get enough of the stuff because it tastes so good on so many dishes like sandwiches, quesadillas and eggs. Also, it’s great for your gut health which I am all about! I wrote about why sauerkraut and other fermented foods are so great HERE. I also happened to have a whole bunch of pita bread leftover from a recipe contest I entered recently. So, I decided to put it all together to make the most delicious and EASY pita sandwich for The Recipe Redux challenge.

It’s not as hard as you think to make a healthy meal from whatever you have on hand

1.Have basic understanding of certain cooking techniques

If you know how to roast 1 vegetable, you can roast all of the others you have on hand! If you can make a basic fritatta or omelet, you can add different flavorings every time. If you can roast a chicken breast, there are tons of different ways to make it different each time. See where I’m going with this? If you have at least a few dishes mastered, you can vary the ingredients to adjust to what you actually have in your kitchen. Very little cooking skills? Well, practically everyone can make a sandwich!

2.Always keep staple flavoring items on hand

Keeping certain flavoring agents on hand can really help you to create a great dish! Items like garlic powder, mustard, olive oil, dried herbs and spices, and hot sauce are key.

3.Don’t forget about the freezer and those cans in the pantry!

Is your freezer packed and you really don’t know half of what’s in there? I bet you’ve got all sorts of great items in there like frozen fruits and veggies or maybe some steak you threw in there when they were on sale. Also, take inventory of canned foods such as canned tomatoes and beans or dried goods like grains.

4.Have breakfast for dinner

I don’t know about you, but I seem to always have eggs on hand. Who says eggs have to be for breakfast? It’s a nice change of pace to have a veggie packed omelet for dinner!

Cheesy Egg Breakfast Pitas with Kraut

whole wheat pita with scrambled eggs, spinach and sauerkraut

Print Recipe

This is my new favorite breakfast sandwich! The cheesy eggs, crisp spinach and tangy sauerkraut taste amazing together!
I actually don’t have a toaster to toast the pita! You can use a variety of methods to toast the pita if you’re in the same situation as me. You can heat in a dry pan, or warm in a 350 degree F toaster oven or conventional oven for just a couple of minutes.

Author: TastyBalance Nutrition
Yield: 2 pitas 1x

Ingredients

Scale

2 whole large eggs + 1 egg white
1/4 teaspoon garlic powder
1 teaspoon olive oil
1/4 cup sharp cheddar cheese
1 whole wheat pita, cut in half
1/2 cup baby spinach leaves (about 20 leaves)
1/4 cup sauerkraut

Instructions

Crack eggs into a small bowl, add the garlic powder and beat until well combined and frothy.
Heat saute pan on medium heat. Add the oil. When oil is hot, add the beaten eggs and scramble by stirring with a silicone spatula. When eggs are almost set, fold in the cheese.
Toast the pita halves in a toaster, dry saute pan, or 350 F degree oven for about a minute on each side.
Stuff each pita with half the eggs, half the spinach and half the sauerkraut.