Quick Breakfast in a Pita

Quick Breakfast in a Pita

23

"Pita bread sandwiches with scrambled eggs and potatoes. Very quick. I sometimes make it for myself when I'm rushed. This recipe is great for using up leftovers, and is very versatile: you can add any other seasonings you like, and you can use egg substitute if you prefer."

Ingredients

7 m {{adjustedServings}} servings 184 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Place pita bread in oven to warm.
  2. Heat a medium skillet over high heat. Coat with cooking spray. Add potatoes and saute until lightly browned, about 5 minutes. Reduce heat to medium and add eggs. Mix gently until eggs are firm, about 45 seconds. Season with salt and pepper. Remove pita from oven. Stuff pita with potato and egg mixture. Eat immediately.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

23
  1. 32 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Great recipe for a "Quick Breakfast"! I made this for my husband to take to work. I added just a touch of milk to the eggs to get them nice and fluffy. I also used the recipe for "Herbie's Home ...

Very good. I cook my potatoes with garlic, onion, and a touch of olive oil. I also add bacon, cheese, and avocado. My husband loves these!! And my two and half year old too!YUM!

I've made a dish like this before but my boyfriend doesn't eat eggs. Crumbled up, sauteed tofu (with garlic, onion and spices) makes a delicious subsitute for the egg. Yum yum!