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Delicious easy breakfast pita filled with eggs and vegetables.

Easy Breakfast Pita

A quick and nutritious breakfast option featuring fluffy scrambled eggs, baby spinach, and roasted red peppers wrapped in a warm pita.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American, Healthy
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 tablespoon Cooking Spray Essential for preventing sticking; olive oil can be used for richer flavor.
  • 1 cup baby spinach Packed with nutrients; substitute with kale or arugula.
  • 2 large eggs Egg whites can be used for a lighter option.
  • ¼ teaspoon coarse kosher salt Enhances flavor; use table salt if needed.
  • to taste freshly ground pepper Consider using cayenne for more heat.
  • ¼ cup drained and sliced jarred roasted red peppers Fresh roasted bell peppers are a perfect substitute.
  • 1 scallion sliced Any onion can be used for a different flavor.
  • ½ teaspoon Everything Bagel Seasoning Experiment with your favorite spice mix.
  • ¼ cup shredded Italian Cheese blend Feta or cheddar can be used for a twist.
  • to taste Hot Sauce Your favorite store-bought or homemade sauce works great.
  • 1 whole wheat or low-carb pita bread 4-inches Any kind of pita will work.

Method
 

Preparation
  1. Coat a small non-stick skillet with cooking spray and place it over medium-high heat.
  2. Add the spinach, covering the skillet; cook for about 2 minutes, stirring until the spinach is wilted.
  3. In a small bowl, beat the eggs along with salt and pepper until combined.
  4. Pour the eggs into the skillet over the spinach; add the roasted red peppers and scallions.
  5. Using a heat-proof silicone spatula, gently stir and scrape the mixture along the bottom of the skillet, scrambling the eggs as you go.
  6. When only a small amount of uncooked, shiny egg remains, sprinkle the Everything Bagel Seasoning and cheese, then cover the skillet with a lid.
  7. Remove the skillet from the heat, allowing the steam to finish cooking the eggs and melt the cheese.
  8. Heat the pita in the microwave for about 20 seconds or in a toaster oven wrapped in foil. Cut it in half and open the pocket.
  9. Spoon the egg mixture into each pita half, drizzle with hot sauce, and serve immediately.

Notes

Serve warm with a side of fresh fruit or yogurt for a complete breakfast. Store leftovers in an airtight container in the fridge for 1–2 days. Freeze egg filling for up to three months.