Lunch Bowl with Egg, Vegetables, Hummus and Toasted Pita
Power up with this delicious lunchtime bowl filled with quick, ready-to-use ingredients.
Ingredients
- 3 pita breads, each about 7 inches (18 cm) in diameter
- 2 tbsp (30 ml) olive oil
- 1 tsp sesame seeds
- 1/2 tsp sumac (optional)
- 3/4 lb (340 g) green beans, trimmed
- 4 eggs
- 1 cup (250 ml) store-bought hummus
- 1 lb (450 g) cooked red beets, cut into thin wedges
- 1 cup (250 g) cottage cheese
- 1 tbsp (15 ml) chopped dill
- 1 small red cherry chili pepper, seeded and thinly sliced
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
- With a pastry brush, oil both sides of the pitas. Sprinkle with the sesame seeds and sumac, if desired. Season with salt and pepper.
- Bake for 6 to 8 minutes or until golden and crispy. Let cool on a wire rack. Break into long strips.
Power up with this delicious lunchtime bowl filled with quick, ready-to-use ingredients.