Child-Friendly

B.E.A.T. in a Pocket

Ingredients:

2 slices cooked reduced-sodium strip bacon, chopped
4 eggs
Salt and pepper, to taste
2 whole wheat pocket pitas*
1/2 avocado, chopped
1 tomato, sliced

Instructions:

Warm bacon in non-stick skillet over medium heat.Whisk together eggs, salt and pepper in 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, about 4 minutes. For a quicker option, cook eggs in the microwave using a microwave-safe mug.Cut pitas in half and open halves. Divide egg mixture between pita halves; add avocado and tomato.*Substitute whole wheat tortilla for the pita and roll it up to take with you.

Tip: You can tell if an avocado is ripe by its colour. The more brown the avocado, the riper it is.

Makes 4 servings.

Preparation: 8 minutes
Cooking: 5 minutes

Nutrients per serving:

Calories: 200
Protein: 11 g
Carbohydrate: 18 g
Fat: 11 g
Fibre: 4 g
Sodium: 230 mg