The other day I bought whole wheat pita pockets from the local grocery store. I’ve been wanting to make my own pita sandwich ever since I had the best pita ever at Giacomo’s in Bangor.
I ordered the California Turkey Wrap and switched the ciabatta for a fluffy pita pocket. My sandwich was filled with Boar’s Head Turkey, sprouts, spinach, avocado, tomato and fontina. It also had a sun-dried tomato parmesan spread too. It was so big and filling I couldn’t even finish it all!
Any who, back to breakfast. I really love creating breakfast scrambles using sautéed vegetables, cheeses and sometimes meats. This morning I wanted to use the yakimo (Japanese sweet potato) that we roasted the night before, and one of the ripe avocados we had sitting on our counter.
Ever since my breakfast at 2Cats in Bar Harbor (scrambled eggs with chives, feta, avocado, spinach and tomatoes) I’ve been adding veggies to my scrambled eggs. I was always hesitant before because I didn’t know how it was going to taste and I didn’t want to waste any food. But trust me, you will not be wasting any part of this yummy breakfast!
The spinach, sweet potato and avocado flavors blend perfectly and do not over power each other. I think next time I make this I’m going to add tomatoes and use feta cheese instead of shredded mexican cheese.
Pita pockets are my new favorite sandwich holder-things (I really don’t know what to call them). They are mess free and very transportable! Score!!