Breakfast Pita
Ingredients:
- 4 slices of bacon- 1/4 onion, chopped
- 4 eggs, beaten
- 2tbsp of Donegal Rapeseed Oil
- 2btsp of pesto
- 2 round pita breads
- 1/2 tomato, chopped
- 1/4 cup of of mushrooms
- 1/2 cup of spinach, chopped
- 1/2 cup of cheddar cheese, grated
- 1 avocado, peeled, pipped and sliced
Instructions
- Preheat oven to 175 degrees C. Line a baking sheet with parchment paper.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Cook and stir onion in the same skillet until soft and translucent, about 5 minutes. Remove and set aside. Heat the Donegal Rapeseed Oil in the skillet. Pour in eggs and cook, stirring occasionally, until set, 3 to 5 minutes.
- Place pita bread on lined baking sheet. Spread pesto over pita; top with bacon, scrambled eggs, tomato, mushrooms, and spinach. Sprinkle Cheddar cheese over toppings.
- Bake in the preheated oven until cheese has melted, about 10 minutes. Serve garnished with avocado slices.
