Egg & Veggie Pittas Recipe

Introduction

Egg & Veggie Pittas are a quick and satisfying meal perfect for any time of day. This simple recipe combines fluffy cooked eggs with fresh vegetables, all tucked into warm pitta bread for a wholesome and tasty bite.

Ingredients

• 2 eggs
• 1 cup mixed vegetables (such as bell peppers, spinach, tomatoes)
• 2 pitta breads

Instructions

1. Step 1: Beat the eggs in a bowl and cook them in a non-stick pan over medium heat until scrambled and set. In the same pan, sauté the mixed vegetables until tender.
2. Step 2: Warm the pitta breads briefly in the oven or a toaster. Cut them open to create pockets and stuff each with the cooked eggs and sautéed vegetables.

Tips & Variations

• Add a sprinkle of cheese or a dash of your favorite herbs to enhance the flavor.
• Try using different vegetables like mushrooms or zucchini based on what you have available.
• For extra protein, add some cooked chicken or beans to the filling.

Storage

These stuffed pittas are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently in a toaster oven or microwave before eating to keep the bread soft and filling warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the eggs and vegetables in advance?

Yes, you can cook the eggs and vegetables ahead of time and refrigerate them separately. Assemble the pittas just before eating for the best texture.

What kind of vegetables work best in this recipe?

Vegetables that cook quickly and complement eggs, such as bell peppers, spinach, tomatoes, and onions, work really well. You can customize based on your taste and what’s in season.

Egg & Veggie Pittas Recipe

Print Recipe

★★★★★

4.9 from 145 reviews

A quick and healthy recipe featuring cooked eggs and sautéed vegetables stuffed into warm pitta bread, perfect for a nutritious breakfast or light lunch.

• Author: Mick
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Eggs

• 2 large eggs

Vegetables

• 1/2 cup bell peppers, diced
• 1/4 cup onions, chopped
• 1/4 cup tomatoes, diced
• 1/4 cup spinach, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste

Others

• 2 pitta breads

Instructions

1. Prepare the vegetables: Heat olive oil in a skillet over medium heat. Add the diced bell peppers, onions, tomatoes, and spinach. Season with salt and pepper and cook, stirring occasionally, until vegetables are tender, about 5-7 minutes.
2. Cook the eggs: In a separate pan, cook the eggs to your preference (scrambled or fried) with a pinch of salt and pepper until done, about 3-4 minutes.
3. Warm the pitta breads: Toast the pitta breads lightly in a dry pan or toaster until warm and pliable.
4. Assemble the pittas: Carefully open each pitta to create a pocket. Stuff each with a portion of cooked vegetables and eggs.
5. Serve: Serve the stuffed pittas warm as a tasty, nutritious meal.

Notes

• You can customize the vegetables based on your preference or what’s in season.
• Adding a sprinkle of cheese or fresh herbs such as parsley can enhance flavor.
• Use whole wheat pitta for added fiber and nutrition.
• This recipe can be made vegetarian by omitting eggs and adding chickpeas or tofu.

Keywords: Egg pitta, veggie pitta, breakfast pitta, stuffed pitta bread, healthy pitta sandwich, Mediterranean breakfast