Do you feel like cooking something quick for breakfast, or to pack for lunch?
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You might find these pita pockets just as delicious as they are simple.
And they tend to be a hit with kids, too.
Preparation is simple. Water-saute onions with some mustard seeds. Add bell peppers, tomatoes and some boiled potatoes. Let the ingredients cook together for a few minutes.
The veggies are then ready to be used as "stuffing" in whole wheat pita pockets. Cook until they are perfectly crispy on the outside, but soft on the inside.
You will love the wonderful blend of flavors from all the herbs, veggies and seasonings in there.
The addition of onion and bell peppers adds nice color.
Pair with chai (non-dairy, of course).
We love these pita pockets for school lunch & dinner too!