Egg & Pepper Stuffed Pitas

 

I’ve hit a gardening milestone! These #HealthyInUnder30 egg and pepper stuffed pitas are the first meal I’ve made where ALL the vegetables came from my garden. I thought the fresh veggies tasted extra flavorful, but it is possible my brain was trying to justify all the mosquito bites I got watering my garden every day (nothing says sexy legs like multiple bug-bites).

 

Filling half a whole wheat pita with eggs and veggies is a super easy dinner or breakfast meal. I actually ate one before I started this blog post! There’s something convenient about not having to use a fork with your meal. As an added bonus, this dish is super customizable; you can use whatever veggies you want! I went with an assortment of chopped peppers and a tomato from my garden, then topped it all with some shredded mozzarella. But I’ve also made it with shredded carrots, jalapeno, spinach, and a little cream cheese spread inside the pita –delicious! If I’m really trying to save time I’ll make scrambled eggs in the microwave and use raw vegetables. So pick your favorite way to make scrambled eggs and your veggie combo of choice, and you’ll have a healthy meal ready in no time!

 

 

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{Egg & Pepper Stuffed Pitas}

This meal is great for dinner or breakfast; no utensils needed! Simply chop up and saute your favorite veggies, while your eggs scramble on the stove! Make this meal even quicker by scrambling your eggs in the microwave and using raw veggies!

 

Servings: 2  (can easily be doubled)

 

Ingredients

1 whole wheat pita pocket (aka pocket thins)

6 eggs

1/4 cup + 2 tbsp skim milk

1 medium-sized tomato

1 red bell pepper

1 green bell pepper

1 sweet pepper (or chile pepper if you want it spicier)

1/4 cup shredded mozzarella cheese

salt and pepper to taste

 

 

Directions

Chop peppers and tomato, set tomatoes aside for later. Spray a medium sized pan with cooking spray or coat with 1 tsp olive oil and saute peppers  over medium heat for 5-7 minutes until crisp-tender.

Whisk together eggs and milk, pour into pan and cook on medium heat on stovetop until eggs are scrambled (click here for stovetop scrambled egg method) or use the microwave (click here for microwave scrambled egg method). Salt and pepper to taste.

Cut pita in 1/2 and stuff  with 1/2 the veggie, 1/2 the egg mixture, and 1/2 the tomato. Sprinkle each with 2 tbsp shredded cheese.

 

 

Nutrition info per serving: 445 cal, 23 g fat (9 g sat), 31 g carb, 31 g protein, 7 g fiber

 

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