Egg & Veggie Pitta Fillings Recipe
Introduction
Egg & Veggie Pittas are a quick and nutritious meal perfect for breakfast or a light lunch. This simple recipe combines fluffy eggs with fresh vegetables tucked into warm pitta bread for a satisfying bite.
Ingredients
- 2 eggs
- 1 cup mixed vegetables (such as bell peppers, spinach, and tomatoes)
- 2 pitta bread pockets
Instructions
- Step 1: Whisk the eggs in a bowl and season with salt and pepper. Heat a non-stick pan over medium heat and cook the eggs until softly scrambled.
- Step 2: In the same pan, sauté the mixed vegetables until tender, about 4–5 minutes.
- Step 3: Warm the pitta breads in a toaster or oven briefly.
- Step 4: Carefully cut each pitta in half to create pockets. Fill each pocket with the cooked eggs and sautéed vegetables.
Tips & Variations
- Try adding cheese or avocado for extra creaminess.
- Use any vegetables you have on hand, like mushrooms or zucchini.
- For a spicy twist, add a dash of hot sauce or chili flakes to the eggs.
Storage
Egg & Veggie Pittas are best enjoyed fresh. If you need to store them, keep the filling and pitta bread separate in airtight containers in the refrigerator for up to 2 days. Reheat the filling gently in a pan before stuffing into warmed pitta bread.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the filling ahead of time?
Yes, you can cook the eggs and vegetables in advance and refrigerate the filling for up to 2 days. Reheat before assembling the pittas to maintain the best texture.
What vegetables work best in this recipe?
Any quick-cooking vegetables like bell peppers, spinach, tomatoes, mushrooms, or zucchini work well. Choose what’s fresh and in season for the best flavor.
PrintEgg & Veggie Pitta Fillings Recipe
A quick and nutritious recipe that combines cooked eggs and sautéed vegetables stuffed inside warm pitta bread, perfect for a wholesome breakfast or light meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast & Brunch
- Method: Frying
- Cuisine: International
- Diet: Vegetarian
Ingredients
Eggs
- 4 large eggs
Vegetables
- 1 cup mixed vegetables (such as bell peppers, onions, spinach, and tomatoes), chopped
- 1 tablespoon olive oil or butter for cooking
- Salt and pepper to taste
Pitta Bread
- 4 whole wheat pitta breads
Instructions
- Prepare the vegetables: Heat olive oil or butter in a skillet over medium heat. Add the chopped vegetables and sauté until tender, about 5-7 minutes. Season with salt and pepper to taste.
- Cook the eggs: In a bowl, beat the eggs lightly. Pour the eggs into the skillet with the vegetables or in a separate pan if preferred. Cook, stirring gently, until the eggs are fully set but still soft, about 3-4 minutes.
- Warm the pitta bread: Lightly warm the pitta breads in a dry pan or oven for 1-2 minutes to make them pliable.
- Fill the pittas: Cut each pitta in half to create pockets. Spoon the cooked egg and vegetable mixture into each pitta pocket evenly.
- Serving: Serve warm as is or with a side of fresh salad or chutney for added flavor.
Notes
- Use any vegetables you have on hand, such as mushrooms, zucchini, or carrots.
- For extra protein, add cheese or cooked beans to the filling.
- Try seasoning the eggs with herbs like parsley or chives for more flavor.
- To make it vegan, substitute eggs with tofu scramble and use vegan bread.
Keywords: Eggs, Vegetables, Pitta bread, Quick breakfast, Vegetarian sandwich
