Egg and Roasted Vegetable Pita Pocket Recipe
Follow this recipe to create a nutritious and delicious Egg and Roasted Vegetable Pita Pocket, perfect for a quick lunch or a healthy grab-and-go meal.
Equipment
- 1 Roasting pan For roasting vegetables
- 1 Non-stick skillet For cooking eggs
Ingredients
- 1 cup Bell peppers Sliced
- 1 cup Zucchini Sliced
- 1 cup Red onion Sliced
- 2 tbsp Olive oil
- to taste Salt and pepper
- 4 Eggs Lightly beaten
- 4 Whole wheat pita pockets Halved
- 1/4 cup Hummus
Instructions
- Preheat the oven to 425°F (220°C). Toss the bell peppers, zucchini, and red onion with olive oil, salt, and pepper on a roasting pan.
- Roast for 20 minutes until the vegetables are tender and slightly charred.
- While the vegetables are roasting, heat a non-stick skillet over medium heat. Cook the beaten eggs, stirring occasionally, until scrambled and fully cooked.
- Spread hummus inside each pita pocket half. Fill with the roasted vegetables and scrambled eggs.
- Serve immediately while warm.
Notes
For a vegan version, leave out the eggs and add extra roasted vegetables or a plant-based protein source like tofu.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 13gFat: 14gSaturated Fat: 3gCholesterol: 190mgSodium: 400mgPotassium: 450mgFiber: 5gSugar: 6gVitamin A: 50000IUVitamin C: 49.5mgCalcium: 800mgIron: 0.5mg
Tried this recipe?Let us know how it was!