Crispy Breakfast Pita Food

CRISPY BITS BREAKFAST POTATOES

Steps:

• Bring salted water to a boil in a medium pot. Add the potatoes and boil until nearly fork-tender (but not falling apart), about 15 minutes. Drain and allow to dry thoroughly, then cut into wedges.
• Heat the olive oil with the butter over medium-high heat in a skillet. Add the potatoes, sprinkle on some salt and pepper and pan-fry until golden brown and crisp, 10 to 15 minutes.

CRISPY PITA WITH CHICKPEAS AND YOGURT (FATTET HUMMUS)

Steps:

• Preheat oven to 350°F. Smash 1 garlic clove with the side of a chef's knife and combine in a medium saucepan with chickpeas and 2 Tbsp. oil. Pour in cold water to cover chickpeas. Season with salt and bring just barely to a simmer. As soon as you see bubbles, remove pan from heat and set aside.
• Spread out pitas on a rimmed baking sheet. Drizzle with remaining 1/3 cup oil and toss to coat; season with salt. Bake, tossing halfway through, until golden brown and crisp, 8-10 minutes. Remove pita chips from oven and set aside.
• Finely grate remaining garlic into a small bowl. Add yogurt and lemon juice and mix well to combine; season with salt.
• Melt butter in a small skillet over medium heat. Add cashews and cook, stirring, until nuts and butter are golden brown, about 5 minutes.
• Divide pita chips among bowls and scoop some lemon yogurt over. Drain chickpeas and divide evenly among bowls, then spoon over some of the toasted cashews and brown butter. Sprinkle with sumac just before serving if desired.

CRISPY PITA BLT'S

Steps:

• In a small bowl, mix the mayonnaise, garlic and lemon zest. Cover and chill until serving., Place flour, milk and bread crumbs in three separate shallow bowls. Coat squash and jalapeno slices with flour, then dip in milk and coat with bread crumbs. Place on baking sheets coated with cooking spray. Spritz vegetables with additional cooking spray., Bake at 475° for 12-14 minutes or until golden brown, turning once., Spread mayonnaise mixture inside pita halves; fill with lettuce, tomatoes, bacon and breaded vegetables. Serve immediately.

BREAKFAST PITA POCKETS

Steps:

• Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
• Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
• Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.

BREAKFAST PITAS

Steps:

• In a large skillet, saute the ham, onion and green pepper in butter until tender. Add eggs; cook and stir over medium heat until eggs are almost set. Add the cheese, seasoned salt and pepper. Cook and stir until eggs are completely set. Spoon into pita halves.

CRISPY GRILLED PITA BREAD

Steps:

• Preheat grill to medium-high.
• In a small bowl, combine oil, basil, and cheese; mix well.
• Brush both sides of pita breads with oil mixture and place on grill.
• Grill 2-3 minutes per side, or until golden.
• Serve whole, or cut into wedges.

CRISPY PITA PIZZA

Steps:

• Heat oven to 350 degrees F.
• Quarter peppers; remove seeds and membreanes.
• Broil peppers under hot broiler skin side up until skin blisters and blackens.
• Transfer to plastic bag until cool enough to handle, then peel away the skin.
• Blend or process peppers until finely chopped; stir in tomato paste and oregano.
• Spread pesto on each pita, leaving a 1/2" border around edge.
• Top pesto with pepper mixture and sprinkle with tomato strips.
• Place ring of chorizo slices around each pizza and top with mushrooms and olives.
• Carefully lay cheeses on top.
• Arrange pizzas on lightly greased baking sheet and bake until cheese is lightly browned, 15-20 minutes.
• Serve immediately.

HARVEST BREAKFAST PITAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine butternut squash, sweet potatoes, olive oil, salt, and pepper in a storage container. Cover with lid and shake well until fully coated. Place vegetables onto a baking sheet.
• Bake in the preheated oven until vegetables are easily pierced with a fork, about 45 minutes.
• Place chicken sausage in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reduce heat to medium-low; add eggs, spinach, and red pepper flakes. Cook and stir until eggs are set, about 5 minutes. Mix in black beans; cook until heated through, about 1 minute. Add goat cheese.
• Fill pita breads with scrambled eggs and baked vegetables.