Egg & Veggie Pitta Sandwiches Recipe

Introduction

Egg & veggie pittas make for a quick, nutritious meal that’s perfect any time of day. This versatile dish combines fluffy eggs with fresh vegetables, all tucked inside warm pitta bread for an easy handheld delight.

Ingredients

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

Instructions

1. Step 1: Heat the 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 with salt and pepper, then pour over the cooked vegetables. Cook gently, stirring occasionally, until the eggs are fully set.
3. Step 3: Warm the pitta breads briefly in a toaster or oven.
4. Step 4: Cut the pitta breads open to create pockets and stuff them with the egg and vegetable mixture.

Tips & Variations

• Try adding cheese or avocado for extra creaminess and flavor.
• Use whole wheat or flavored pitta bread for a different taste and added nutrition.
• Customize the vegetables based on what you have available or prefer.

Storage

Egg & veggie pittas are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or oven before eating to maintain texture.

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 egg and vegetable filling in advance and store it in the fridge for up to 2 days. Reheat before stuffing the pittas.

What vegetables work best in this recipe?

Bell peppers, spinach, tomatoes, onions, and mushrooms all pair well with eggs and can be used according to your taste and availability.

Egg & Veggie Pitta Sandwiches Recipe

Print Recipe

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4.5 from 82 reviews

A quick and healthy recipe for Egg & Veggie Pittas, combining protein-rich eggs with fresh vegetables stuffed inside warm, soft pitta bread. Perfect for a nutritious breakfast or a light lunch.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Egg Filling

• 4 large eggs
• 1 cup mixed vegetables (such as bell peppers, tomatoes, onions, and spinach), finely chopped
• 1 tablespoon olive oil
• Salt, to taste
• Black pepper, to taste
• Optional: 1/4 teaspoon smoked paprika or chili flakes for flavor

Pittas

• 4 pitta bread pockets

Instructions

1. Prepare the vegetables: Wash and finely chop the mixed vegetables of your choice like bell peppers, tomatoes, onions, and spinach to create a colorful and nutritious filling.
2. Cook the filling: Heat olive oil in a skillet over medium heat. Add the chopped vegetables and sauté for 3-4 minutes until softened. Beat the eggs in a bowl, season with salt, pepper, and optional spices, then pour over the vegetables in the skillet. Stir gently and cook until the eggs are fully set and slightly golden, about 4-5 minutes.
3. Warm the pittas: While the filling is cooking, warm the pitta bread in a toaster or oven at 350°F (175°C) for 3-4 minutes until soft and pliable.
4. Stuff the pittas: Cut the warmed pitta breads open carefully to create pockets. Spoon the cooked egg and vegetable mixture into each pitta pocket evenly.
5. Serve: Serve the egg and veggie pittas immediately while warm. They can be enjoyed on their own or with a side salad for a complete meal.

Notes

• You can customize the vegetable filling based on seasonal produce or personal preference.
• Adding herbs like parsley or chives can enhance flavor.
• For a vegan version, substitute eggs with scrambled tofu.
• Pitta breads can be warmed in a microwave for about 20 seconds if short on time.
• Serve with hot sauce or yogurt dip if desired for extra taste.

Keywords: Egg pitta, veggie pitta, healthy breakfast, quick lunch, Mediterranean, stuffed pitta