Veggie Egg Pitas Food
MEDITERRANEAN VEGETABLE PITAS
Craving a fast and healthy meal? This one packs tomato, cucumber, onion and olives. Add a touch of cayenne for a punch. -Ivy Abbadessa, Loxahatchee, Florida
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.
Nutrition Facts : Calories 354 calories, Fat 19g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 580mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 9g protein.
VEGGIE EGG PITAS
These pita pockets filled with scrambled eggs, tomatoes and onions are tasty, healthy and only take 10 minutes to make!
Provided by English_Rose
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oil in a non-stick pan, add onions and tomatoes and fry for 1 minute
- Beat the eggs with salt and freshly ground black pepper.
- Pour the egg mixture into the pan. Cook over a gentle heat for 3 mins, stirring until scrambled and then set aside.
- Cut the pita breads in half and open to make pockets.
- Spoon the egg and tomato mixture into each pocket. Serve warm.
Nutrition Facts : Calories 392.4, Fat 18.6, SaturatedFat 4.3, Cholesterol 423, Sodium 485.7, Carbohydrate 39.3, Fiber 5.8, Sugar 3.1, Protein 19.6
EGG SALAD PITA
Tasty crunchy lunch! This is DH's recipe, I have been off my feet for the past week and he "threw this together" for lunch one day, it's really good! I was only able to get photos of this meal, he spoiled me, made meals all week while I was down. (Time does not include boiling the eggs.)
Provided by Derf2440
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fork mash eggs in a bowl, add onion, horseradish, Worcestershire sauce, mayonnaise, pepper; mix well.
- Open pita bread to make a pocket, spread cream cheese inside on both sides.
- Lay lettuce leaves on bottom, over cream cheese, top with tomato, red pepper and cucumber slices. Spread 1/4 of egg salad in each pita half on top of slices. Add more seasoning if you wish and press together to close.
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