Breakfast Pita Recipe

A quick and healthy Mediterranean-inspired breakfast pita recipe stuffed with scrambled eggs, fresh vegetables, feta cheese, and creamy hummus — ready in minutes for busy mornings.

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Course: Breakfast, Brunch

Cuisine: American, Mediterranean

Prep Time: 10

Cook Time: 10

Assembly Time: 5

Total Time: 25

Servings: pitas

Calories: 320kcal

Cost: $8

Equipment

1 Non-stick skillet (8-10 inch) For perfect scrambled eggs
1 Sharp Chef’s Knife For chopping vegetables
1 Cutting board Wood or bamboo preferred
1 Silicone spatula Gentle stirring for eggs
3–4 Small mixing bowls For prepping ingredients
1 Kitchen scale Optional, for portioning

Ingredients

4 pieces Whole wheat pita bread 6-inch size works best
6 large Eggs Whisked with salt & pepper
2 tablespoon Olive oil For cooking eggs
½ teaspoon Salt To season eggs
¼ teaspoon Black pepper To season eggs
1 medium Tomato Diced
½ medium Cucumber Chopped
¼ medium Red onion Thinly sliced
1 medium Bell pepper Diced
2 cups Fresh spinach leaves Packed
½ cup Feta cheese Crumbled
¼ cup Cheddar cheese Shredded
2 tablespoon Cream cheese Mixed into eggs at end
4 slices Turkey bacon Optional, cooked & chopped
¼ cup Hummus Spread inside pita
2 tablespoon Tzatziki sauce Drizzle on top
1 tablespoon Fresh dill Chopped
1 tablespoon Fresh parsley Chopped

Instructions

Wash and chop vegetables into bite-sized pieces
Whisk eggs with salt and pepper in a bowl
Warm pita breads in a skillet 30 seconds each side
Heat olive oil in skillet over medium-low
Pour in eggs and stir gently until creamy
Cut pita halfway to create a pocket
Spread hummus inside pita pockets
Fill with scrambled eggs and vegetables
Top with feta, herbs, and drizzle tzatziki
Serve immediately, garnish with extra herbs

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition