Diabetic-Friendly Veggie Pita Melts Recipe

About this recipe

A wholesome and delicious vegetarian dinner option featuring fresh vegetables, whole-grain pita, and a touch of melted cheese. Perfect for those seeking a diabetic-friendly meal that's both satisfying and nutritious.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Sussex Wholefoods Organic Dried Basil
• 450G Pack'D Organic Broccoli Florets
• 1 Kg Tomatoes 1kg
• - Cooks & Co Sliced Mushrooms
• - Planet Organic Alfalfa & Fenugreek Sprouts
• 500G Baker Street Seeded Rye Bread
• 200 G Authentic Greek Yogurt
• 250G Holland & Barrett Nutritional Yeast Flakes
• 1 L Ktc Sunflower Oil
• 600G Picard Organic Spinach Leaves

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Heat 1 tablespoon of sunflower oil in a 10-inch frying pan over medium heat. Add 1/2 cup diced onion and 1/2 teaspoon dried basil. Sauté for 2-3 minutes until fragrant.
3. 3. Add 3 cups of chopped broccoli to the pan and cook for 5-7 minutes, stirring occasionally, until the broccoli is tender. Remove from heat.
4. 4. Place 4 slices of rye bread on a baking sheet. Spread 2 tablespoons of greek yogurt evenly over each slice.
5. 5. Layer 1 sliced tomato over the greek yogurt on each slice. Add about 1/2 cup of the cooked broccoli mixture on top of the tomatoes.
6. 6. Place 3 fresh spinach leaves and 1/2 cup of sliced mushrooms on each slice. If desired, add a small handful of alfalfa sprouts.
7. 7. Top each slice with 1/4 cup of nutritional yeast. Bake in the preheated oven for 5-7 minutes, or until the vegetables are heated through.
8. 8. Remove from the oven and serve warm. Enjoy your diabetic-friendly veggie pita melts!