Egg & Veggie Pittas Recipe

Introduction

Egg & Veggie Pittas are a quick and satisfying meal perfect for any time of day. Combining fluffy eggs with fresh vegetables stuffed into warm pita bread, this recipe is both nutritious and easy to prepare.

Ingredients

• 2 eggs
• 1 cup mixed vegetables (such as bell peppers, tomatoes, spinach)
• 2 pitta breads
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions

1. Step 1: Heat olive oil in a pan over medium heat. Add the mixed vegetables and sauté until tender, about 5 minutes.
2. Step 2: Beat the eggs in a bowl, season with salt and pepper, then pour over the vegetables in the pan. Cook gently, stirring occasionally, until the eggs are fully set.
3. Step 3: Warm the pitta breads in a toaster or oven for a few minutes until soft and pliable.
4. Step 4: Cut the pitta breads in half to create pockets, then stuff each pocket with the cooked egg and vegetable mixture.

Tips & Variations

• Try adding feta cheese or avocado slices for extra flavor and creaminess.
• Use your favorite vegetables, such as mushrooms or zucchini, depending on what’s in season.
• For a spicier version, add a pinch of chili flakes or a drizzle of hot sauce.

Storage

Egg & Veggie Pittas are best enjoyed fresh. If needed, store the cooked egg and vegetable filling in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before stuffing into pitta bread. Avoid storing assembled pittas to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread instead of pitta?

Yes, wraps, flatbreads, or sandwich bread can be used as alternatives, though the texture and ease of stuffing might vary.

Can I make this recipe vegetarian or vegan?

This recipe is already vegetarian. For a vegan version, substitute the eggs with scrambled tofu or a chickpea flour omelette.

Egg & Veggie Pittas Recipe

Print Recipe

★★★★★

4.6 from 132 reviews

A quick and nutritious recipe featuring cooked eggs and sautéed vegetables stuffed inside warm pitta bread for a wholesome and satisfying meal.

• Author: Sophie
• 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
• Salt, to taste
• Pepper, to taste

Vegetables

• 1/2 cup mixed vegetables (such as bell peppers, onions, tomatoes, spinach), diced
• 1 tablespoon olive oil or cooking oil
• Salt, to taste
• Pepper, to taste

Pitta Bread

• 2 whole wheat pitta breads

Instructions

1. Prepare the Vegetables: Heat olive oil in a skillet over medium heat. Add the diced vegetables and sauté for about 5-7 minutes until softened. Season with salt and pepper to taste.
2. Cook the Eggs: In a separate pan, crack the eggs and cook them to your preference—scrambled, fried, or omelet style. Season with salt and pepper.
3. Warm the Pitta Bread: Lightly warm the pitta breads in a toaster, oven, or on a pan to make them soft and pliable for stuffing.
4. Assemble the Pittas: Cut open each pitta bread to form pockets. Stuff each pocket with the cooked vegetables and eggs evenly.
5. Serve: Serve the stuffed pittas warm as a quick breakfast, lunch, or snack option.

Notes

• Feel free to add cheese or sauces like hummus for extra flavor.
• Use any vegetables you prefer or have on hand.
• For a healthier option, use whole wheat pitta breads.
• Cooking eggs to preference allows customization of texture and taste.

Keywords: egg pitta, vegetable pitta, stuffed pitta bread, quick breakfast, vegetarian pitta