Registered dietitian Lauren O’Connor loves this any time of the day because it’s filled with B-vitamin-rich eggs, antioxidant-loaded veggies, heart-healthy fat, and whole-grain fiber, which all adds up to lasting energy.
Warm 2 teaspoons olive or grapeseed oil in a frying pan over medium heat. Beat together 1 egg, 1 egg white, and 1 splash water in a bowl and pour into pan. Cook 1 to 2 minutes, until nearly set. Add 1/2 cup each chopped spinach and mushrooms and cover pan for another 2 to 3 minutes, or until eggs are done to your liking. Fold eggs over and place in whole-grain pita, add raw leafy greens (if desired), and sprinkle with seasonings (O’Connor likes garlic powder and no-salt veggie seasoning).
