Pita Stuffed with Scrambled Eggs
Pita Stuffed with Scrambled Eggs

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, pita stuffed with scrambled eggs. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Toasty, fragrant pita and creamy scrambled eggs make this a satisfying breakfast worth remembering when there is extra pita lying about. Cook as you would scrambled eggs, until set. Cut pockets in the pita breads with a serrated knife.

Pita Stuffed with Scrambled Eggs is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Pita Stuffed with Scrambled Eggs is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have pita stuffed with scrambled eggs using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Pita Stuffed with Scrambled Eggs:
  1. Make ready Olive Oil
  2. Take 2 Cloves Garlic
  3. Get 1 Potatoes
  4. Take 1 Tomatoes
  5. Make ready 2 Spring Onions Stalk
  6. Make ready 1/2 Teaspoon Salt
  7. Prepare 1/2 Teaspoon Red Chilli Powder
  8. Prepare 2 Eggs
  9. Prepare Parmesan Cheese
  10. Get 2 Pita Bread

Whole Wheat Pita Pockets stuffed with sizzling, spicy street-style Indian scrambled eggs makes for a delicious snack or mid morning meal or a one dish dinner. Serve them for breakfast along with a smoothie or fresh fruit juice of your choice. All Reviews for Spanakopita Scrambled Egg Pitas. Spanakopita Scrambled Egg Pitas. this link is to an external site that may or may not meet accessibility guidelines.

Instructions to make Pita Stuffed with Scrambled Eggs:
  1. Take a frying pan and add a dash of olive oil. When the oil is hot add 2 cloves of minced garlic and finely chopped potato. Sauté for 2-3 minutes till the potato is tender.
  2. Add finely chopped spring onion and tomatoes. Add salt, red chili powder and mix well. Sauté for another 4-5min but with lid covered.
  3. In the meantime beat two eggs in a bowl and add it to the frying mixture and cover the lid. After 1-2 min the omelet starts to fluff up, then try to flip it. The omelet breaks apart and it just becomes easier to scramble it.
  4. Sprinkle the scrambled egg with some parmesan or mozzarella. You can also garnish it with some fresh chopped basil, I dint have any.
  5. Leave it to cook for 2-3min. In the meantime take the pita bread and cut it into semi-circles and grill them.
  6. Stuff the warm pitas with the scrambled eggs. Try not to stuff too much as it might tamper the bread.
  7. Best had with orange juice. I tried it with strawberry & mango yogurt, it wasn't so bad either. Bon Appetite!!

A simple recipe today, perfect to wrap in foil and eat down at the the beach, or by the campfire, we love this Greek Scrambled Egg Pockets Recipe! Fresh, bright tomatoes, slow-scrambled eggs, and delicate pita combine for a delightfully satisfying start to your day. Eggs usually take center stage at brunch, but this quick breakfast sandwich uses soft, creamy eggs as a spread topped simply with sliced tomatoes. Recipe: Scrambled Chickpea and Spinach Pitas. by Kelli Foster. For a vegan breakfast sandwich that will power you through the morning, look to this pita pocket stuffed with a blend of spiced chickpeas and sautéed veggies.

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