- Meal Type: Breakfast
- Dietary Type: Omnivore, Vegetarian, Vegan
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Serves: 2
Dietary Type: Omnivore and Pescatarian (with Vegetarian and Vegan modifications)
Prep Time: 10 minutes
Cook Time: 6 minutes
Serves: makes 2 pitas
The most important meal of the day just got an upgrade!
There are so many great options for breakfast, but the next phase of breakfast domination might just belong to pita toast. This Mediterranean-inspired ‘toast’ is seasoned with za’atar (a great Middle Eastern spice blend) before being spread with hummus and topped with salmon, cucumbers, tomatoes, arugula (rocket), and a smattering of feta cheese crumbles.
Don’t have time to pan toast? No problem. Simply brush your pita with extra virgin olive oil, sprinkle with the za’atar seasoning, and toast in your toaster oven.
1/2 tablespoon (7ml) extra virgin olive oil
2 small (56g total) whole wheat pitas
1 tablespoon (6g) za’atar seasoning
3 tablespoons (45g) prepared hummus
4 oz (112g) cured salmon (lox) or gravlax
1/4 cup (40g) cucumbers, diced
1/2 cup (10-15g) baby arugula (rocket)
1/2 cup (100g) cherry tomatoes, sliced
1 tablespoon (16g) feta cheese crumbles
-Heat a large non-stick or cast iron skillet over medium high heat.
-Brush pitas with olive oil.
-Sprinkle pitas with za’atar seasoning.
-Toast pitas (one at a time) in the hot pan for 2-3 minutes, flipping halfway through, or until golden brown.
-Spread pitas evenly with hummus.
-Top pitas with salmon, cucumbers, arugula, tomatoes, and feta.
Vegetarian and Vegan Modifications: Feel free to substitute the salmon and feta cheese crumbles. Try flax, pepitas, chia, or hemp seeds for added crunch. And for a protein boost—vegetarians try a fried or hard boiled egg and vegans add in some whole cooked chickpeas or seasoned crumbled tempeh.
Gluten Free Modifications: Gluten free pita bread will work wonderfully with this recipe as well!