I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.
Upon taking up a healthier lifestyle, all the sugary, nutrient-empty breakfast dishes had no place in my diet any longer. Donuts, cereals, traditional pancakes doused in syrup, breakfast pastry, French toast – it all had to go.
But those tasty items don’t need to become completely obsolete! Using Toufayan Whole Wheat Pita, which are made free of cholesterol and trans fats, and only contain 2 grams of sugar per pita loaf, I created a savory version of an old favorite.
The salty Parmesan in the French toast liquid pairs perfectly with the whipped walnut pea puree for a breakfast (or lunch or dinner) that will satisfy all your nutrition and taste buds’ needs!
And, if you’re looking to buy some Toufayan Pita, just check out their site for a complete map!
Parmesan Pita French Toast with a Whipped Walnut Pea Puree
- 4 eggs
- 1 C nondairy milk
- 1/4 tsp smoked paprika
- 1/2 tsp black pepper
- 4 tbsp freshly grated Parmesan, plus more to serve
- 4 Whole Wheat Pita breads
Whipped Walnut Pea Puree
- 3/4 C frozen peas, cooked and drained
- 1/2 C walnut halves
- 1/4 tsp roasted dried garlic (regular granulated garlic will work as well)
- 1 tbsp olive oil
- 1-2 tbsp nondairy milk
- sea salt and black pepper, to taste
Preheat oven to 425. Grease a shallow, flat-bottom baking dish that’s big enough for the pita breads. You may need to use two dishes.
In a bowl, whisk together the eggs, milk and spices. Whisk in four tablespoons of freshly grated Parmesan. Place your pita loaves in a shallow, flat-bottomed dish. Pour the mixture over the pita breads and lift them up to make sure the egg can coat the bottoms as well. Set aside to soak while you make the puree.
Cook the frozen peas in the microwave, following package directions. Drain out the water and transfer to a mini food processor. If you don’t have a mini food processor, you can use a fork and a bowl, or mortar and pestle.
Add in the walnuts, garlic, olive oil and one tablespoon of milk. Puree until smooth, scraping down the sides of the bowl frequently. Add more milk as necessary to reach desired “whipped” consistency.
Transfer the puree to a small serving bowl.
Now that the oven is hot and the pita loaves have been able to soak, transfer the pitas to the prepared baking dish(es), pouring any remaining egg mixture over the pitas. Bake at 425 for 10 minutes, turning the dish around halfway through.
Remove from the oven and carefully transfer pita breads to plates. Top with a scoop of of the whipped puree and more freshly grated Parmesan. Enjoy hot for breakfast, lunch or dinner!