PITA BREAD AND EGGS RECIPE RECIPES

QUICK BREAKFAST IN A PITA | ALLRECIPES

Quick Breakfast in a Pita | Allrecipes image

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

Ingredients

1 pita bread, cut in half
2 eggs
salt and pepper to taste
½ cup cooked and diced potatoes

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

EGG AND TOMATO SALAD SANDWICHES (PITA BREAD) RECIPE - FOOD.COM

Egg and Tomato Salad Sandwiches (Pita Bread) Recipe - Food.com image

Make and share this Egg and Tomato Salad Sandwiches (Pita Bread) recipe from Food.com.

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 12

Ingredients

4 eggs (hard boiled)
85 g low-fat mayonnaise or 1/4 cup low-fat mayonnaise
1 teaspoon English mustard
1 tablespoon white wine vinegar
2 tablespoons sour cream
salt
pepper
2 tomatoes (deseeded and chopped)
1 red capsicum (bell pepper deseeded and chopped)
1 potato (cooked and chopped)
2 spring onions (green chopped)
4 whole wheat pita bread (wholemeal)

Steps:

Peel the eggs and cut in half and remove the yolks and chop the whites and set aside.
Push the egg yolk through a fine mesh sieve and then mix to a smooth paste together with the mayonnaise mustard, vinegar and sour cream and then season to taste with salt and pepper.
Mix the dressing with the tomatoes, capsicum (bell pepper), potato, egg white and spring green onions.
Carefully split the pitas in half to form pockets and fill the pockets with the salad.

Nutrition Facts : Calories 319.6, FatContent 8.1, SaturatedFatContent 2.6, CholesterolContent 189.1, SodiumContent 425, CarbohydrateContent 49.9, FiberContent 7.5, SugarContent 4.4, ProteinContent 14.9

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