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Delicious homemade breakfast pita filled with eggs and veggies

Easy Breakfast Pita

A quick, nutritious breakfast option featuring eggs, spinach, and roasted red peppers, perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Egg Mixture
  • 2 large large eggs For a vegan option, use scrambled tofu or chickpea flour.
  • 1 cup baby spinach Kale or arugula can be used as alternatives.
  • 1/4 teaspoon coarse kosher salt Adjust to taste if watching sodium intake.
  • to taste freshly ground pepper Use white pepper for a milder flavor.
  • 1/4 cup drained and sliced jarred roasted red peppers Fresh bell peppers can be a crisp alternative.
  • 1 scallion, sliced Regular onions can substitute or omit for a simpler taste.
  • 1/2 teaspoon Everything Bagel Seasoning Mix your favorite spices if you don’t have it on hand.
  • 1/4 cup shredded Italian Cheese blend Try dairy-free cheese or nutritional yeast as a substitute.
For Assembly
  • 1 4-inch whole wheat or low-carb pita bread Flour tortillas or lettuce wraps are good alternatives.
  • to taste Hot Sauce Adjust to your spice preference.

Method
 

Cooking the Filling
  1. Coat a small non-stick skillet with cooking spray.
  2. Add spinach, cover, and set over medium-high heat. Cook, stirring once or twice until the spinach wilts, about 2 minutes.
  3. Meanwhile, beat the eggs, salt, and pepper in a small bowl.
  4. Pour the eggs into the skillet containing spinach and add the roasted red peppers and scallions.
  5. Cook while gently stirring with a heat-proof silicone spatula, ensuring an even scramble.
  6. When a small amount of uncooked egg remains, sprinkle on Everything Bagel Seasoning and cheese, cover with a lid, and remove from heat.
  7. Allow the carryover heat and steam to finish cooking the eggs and melt the cheese.
Preparing the Pita
  1. Place the pita on a microwave-safe plate; microwave until hot and pliable, about 20 seconds.
  2. Cut the pita in half and open the pocket.
  3. Spoon the egg mixture into the pitas, dividing evenly, and drizzle with hot sauce before serving.

Notes

Common mistakes to avoid include overcooking the eggs, not seasoning enough, and using an ungreased pan. Experiment with additional vegetables for variation.