Mediterranean Breakfast Pitas Recipe

4.5 4 4
Mediterranean Breakfast Pitas Recipe
Mediterranean Breakfast Pitas Recipe photo by Taste of Home
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Mediterranean Breakfast Pitas Recipe

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4.5 4 4
Publisher Photo
"These pretty low-fat pitas, made with egg substitute, are great for any time of day, not just breakfast," nots Josie-Lynn Belmont of Woodbine, Georgia. They're full of flavor and healthy ingredients.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped onion
  • 1 cup egg substitute
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 small tomato, chopped
  • 1/2 cup torn fresh baby spinach
  • 1-1/2 teaspoons minced fresh basil
  • 2 whole pita breads
  • 2 tablespoons crumbled feta cheese

Directions

In a small nonstick skillet coated with cooking spray, cook and stir red pepper and onion over medium heat for 3 minutes. Add the egg substitute, salt and pepper; cook and stir until set.
Combine the tomato, spinach and basil; spoon onto pitas. Top with egg mixture and sprinkle with feta cheese. Serve immediately. Yield: 2 servings.
Originally published as Mediterranean Breakfast Pitas in Cooking for 2 Winter 2008, p35

Nutritional Facts

1 pita: 267 calories, 2g fat (1g saturated fat), 4mg cholesterol, 798mg sodium, 41g carbohydrate (6g sugars, 3g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.

  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped onion
  • 1 cup egg substitute
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 small tomato, chopped
  • 1/2 cup torn fresh baby spinach
  • 1-1/2 teaspoons minced fresh basil
  • 2 whole pita breads
  • 2 tablespoons crumbled feta cheese
  1. In a small nonstick skillet coated with cooking spray, cook and stir red pepper and onion over medium heat for 3 minutes. Add the egg substitute, salt and pepper; cook and stir until set.
  2. Combine the tomato, spinach and basil; spoon onto pitas. Top with egg mixture and sprinkle with feta cheese. Serve immediately. Yield: 2 servings.
Originally published as Mediterranean Breakfast Pitas in Cooking for 2 Winter 2008, p35

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Reviews forMediterranean Breakfast Pitas

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vikumar User ID: 6883775 137829
Reviewed Nov. 7, 2013

"Good recipe"

MY REVIEW
jdhennessey User ID: 2231594 136735
Reviewed Jan. 6, 2012

"These were so yummy and I was surprised at the decent portion size. I used a whole grain tortilla instead and wrapped it up like a burrito. This will be part of my regular b-fast rotation."

MY REVIEW
tomi moore User ID: 4748649 76896
Reviewed Jan. 29, 2011

"i cooked the eggs separately from the peppers and onions. this was a kind of fall apart meal. it was amazingly tasty. so next time, i might serve pita wedges on the side or something. really great flavors, will make again!"

MY REVIEW
sarahjames User ID: 3204221 109076
Reviewed Jul. 28, 2010

"This was absolutely amazing. I never would have thought to put these flavors together - and for breakfast!"

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