Egg Veggie Pittas Recipes
EGG & VEGGIE PITTAS
Cram wholemeal bread pockets with healthy aubergine, beetroot and carrot, then add a garlic and dill yogurt and eggs
Provided by Good Food team
Categories Dinner, Lunch
Time 35m
Number Of Ingredients 13
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the aubergine slices on a baking sheet, season, brush with oil and bake for 15 mins. Turn, spread with the harissa, and bake for another 5 mins.
- Meanwhile, carefully lower the eggs into a pan of boiling water, turn down the heat and simmer for 10 mins. Run under cold water to cool, peel and put to one side.
- In a bowl, mix the vinegar and agave or sugar with some seasoning, then tip in the beetroot, carrot and onion. In another bowl, mix together the yogurt, dill, garlic and seasoning. Toast the pittas and split them in half. Slice the eggs and put them inside the pittas with the spicy aubergine rounds and some of the beetroot salad. Spoon in the yogurt and serve with any of the remaining aubergine, salad and yogurt on the side.
Nutrition Facts : Calories 387 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium
EGG SALAD PITAS
I came up with this recipe purely by accident. I was making egg salad and just kept adding different seasonings. When my friend tried it, she raved about it.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 3-6 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine the first eight ingredients. Stir in the eggs, cheese, onion, carrot and bacon. Spoon about 1/2 cup into each pita half. Add lettuce and tomatoes if desired.
Nutrition Facts : Calories 401 calories, Fat 29g fat (7g saturated fat), Cholesterol 233mg cholesterol, Sodium 662mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.
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