- Prep Time:
- 8 min
- Cook Time:
- 5 min
- 2 slices reduced salt bacon, cooked and chopped
- 4 eggs
- 1/8 tsp (0.5 mL) pepper
- 2 whole wheat pita pockets
- 1/2 avocado, diced
- 1 tomato, sliced
Warm bacon in non-stick skillet over medium heat.
Whisk eggs and pepper in small bowl; pour into skillet. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains.
Cut pitas in half; open halves and place tomato slices inside. Spoon in scrambled eggs, avocado, and bacon.
Cheese B.E.A.T.: Instead of bacon, use 2 oz (60 g) sliced Brie or shredded Cheddar or mozzarella.
Veggie B.E.A.T.: Replace bacon with more veggies, such as chopped sweet red or green pepper and one grated carrot.
B.E.A.T. in a Tortilla: Instead of pita bread, use whole wheat tortillas. Roll up scrambled eggs, tomatoes, avocado, and bacon inside of tortilla.