QUICK BREAKFAST IN A PITA | ALLRECIPES
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.
Provided by Allrecipes Member
Categories Breakfast and Brunch Potatoes
Total Time 7 minutes
Prep Time 1 minutes
Cook Time 6 minutes
Yield 2 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place pita bread in oven to warm.
- 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.
Nutrition Facts : Calories 184 calories, CarbohydrateContent 24 g, CholesterolContent 186 mg, FatContent 5.4 g, FiberContent 1.3 g, ProteinContent 9.7 g, SaturatedFatContent 1.6 g, SodiumContent 232.2 mg, SugarContent 1.1 g
BREAKFAST PITAS RECIPE: HOW TO MAKE IT
My husband and I like these pita pockets all by themselves for a quick breakfast. When you want a larger meal, serve hash brown potatoes and fruit on the side. —Peggy Blattel, Cape Girardeau, Missouri
Provided by Taste of Home
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the ham, onion and green pepper in butter until tender. Add eggs; cook and stir over medium heat until eggs are almost set. Add the cheese, seasoned salt and pepper. Cook and stir until eggs are completely set. Spoon into pita halves.
Nutrition Facts : Calories 608 calories, FatContent 34g fat (17g saturated fat), CholesterolContent 417mg cholesterol, SodiumContent 1978mg sodium, CarbohydrateContent 41g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 34g protein.
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