Pita Stuffed With Eggs Recipes
MEDITERRANEAN STEAK & EGG PITAS
Traditional steak and eggs get a Mediterranean makeover in this oh- so-easy entree. Hearty and fun, these pitas are loaded with flavor! Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle beef with the Greek seasoning, salt and pepper. In a large skillet, saute beef in oil for 4-6 minutes or until no longer pink. Remove from the heat and keep warm., In a large nonstick skillet coated with cooking spray, fry eggs as desired. Spoon steak over pita breads; top with tomatoes, olives, cheese and eggs.
Nutrition Facts : Calories 483 calories, Fat 18g fat (6g saturated fat), Cholesterol 270mg cholesterol, Sodium 1053mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 40g protein.
BREAKFAST PITA POCKETS
A good substitute for the plain old omelet. You can use a variety of ingredients; however, I like the all meat version. Serve with salsa and ketchup!
Provided by SJKANG
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
- Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
- Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.
Nutrition Facts : Calories 421.9 calories, Carbohydrate 17.9 g, Cholesterol 331 mg, Fat 27.4 g, Fiber 0.7 g, Protein 24.8 g, SaturatedFat 8.5 g, Sodium 993.3 mg, Sugar 1 g
PITA STUFFED WITH EGGS
Make and share this Pita Stuffed With Eggs recipe from Food.com.
Provided by Chef MB
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large skillet over moderate heat.
- Combine the eggs, tomato, scallions, feta, oregano, salt, and pepper and pour into the skillet.
- Cook as you would scrambled eggs, until set.
- Cut pockets in the pita breads with a serrated knife.
- Fill the breads with the egg mixture. If the pitas are large, you might want to cut them in half before filling.
Nutrition Facts : Calories 347.2, Fat 15.5, SaturatedFat 8.1, Cholesterol 243.4, Sodium 644.5, Carbohydrate 36.4, Fiber 1.9, Sugar 2.9, Protein 14.9
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