March 2017 

Breakfast pockets

Healthy Food Guide

Preparation/cooking time: 10 minutes
Serves: 2

Type of recipe: breakfast, vegetarian

  • 220g can reduced-salt baked beans in tomato sauce
  • 1/2 teaspoon Worcestershire sauce
  • 2 cups baby spinach leaves
  • 2 portobello mushrooms, sliced
  • 1/2 x 250g punnet cherry tomatoes, halved
  • 2 wholemeal pita pockets

  1. Combine baked beans and Worcestershire sauce in a small microwave-safe bowl; cover bowl. Place baby spinach, mushrooms and cherry tomatoes in another microwave-safe bowl. (Leave bowl uncovered.) Place both bowls in microwave and cook on high for 1 minute; stir baked beans. Cook both bowls for 1 more minute.
  2. Meanwhile, toast wholemeal pita pockets lightly in toaster and place one on each serving plate.
  3. Spoon spinach, mushrooms and cherry tomatoes across half of each pita pocket in an even layer; top with baked beans. Fold pita pockets to cover filling and serve immediately.
Nutrition information
Per serve (2)
Kilojoules: 965kJ
Protein: 13.3g
Total fat: 1.6g
Saturated fat: 0.5g
Carbohydrates: 39.5g
Dietary fibre: 10.5g
Sodium: 239mg
This recipe was provided by The Australian Healthy Food Guide