Egg Pita (Breakfast)
Egg breakfasts are widespread all over the world – the egg, as a protein-rich base, is the perfect way to start the day. This egg pita recipe gives a classic breakfast a new twist, where scrambled eggs with vegetables, ham and cheese are placed in warm pita. As the egg cooks, the scent of bell pepper and tomato fills the kitchen, and the cheese melts from the heat of the mixture, creating a rich, creamy filling. This recipe is perfect for weekend breakfasts, or even a quick weekday start. Tip: Try it with fresh basil or sautéed mushrooms for a change!
Ingredients for this recipe
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Preparation Steps
1
Finely chop the bell pepper, tomato, and ham. Tip: Fresh bell pepper and tomato add a delightful crispness to the egg filling.
2
In a bowl, whisk the eggs, add salt and pepper, then stir in the chopped vegetables and ham. Tip: Ensure all ingredients are well combined for even distribution.
3
Heat the olive oil in a skillet. Pour in the egg mixture and cook over low heat, stirring constantly, until you achieve a creamy, scrambled egg consistency. Tip: Avoid overcooking to keep it moist.
4
Warm the pita bread in a dry skillet or oven until soft and lightly toasted. Tip: Slightly moistening them can make them more pliable.
5
Fill the pita bread with the warm egg mixture, sprinkle with grated cheese, and serve immediately with a few extra tomato slices if desired. Tip: The cheese melts from the heat of the eggs, making the breakfast even more delicious.
