Home Recipe Breakfast Recipes Veggie Scrambled Egg Pita

Veggie Scrambled Egg Pita

  • (1 tsp.) olive oil
  • (1 Tbsp.) onion, chopped
  • (6) cherry tomatoes, halved
  • (1 cup) baby spinach leaves
  • (3 medium) button or cremini mushrooms, sliced
  • (1/8 tsp.) salt
  • (1/8 tsp.) freshly ground black pepper
  • (2 large) eggs
  • (2 Tbsp.) low-fat milk
  • (1) whole wheat pita, cut in half and warmed
  • (1 Tbsp.) guacamole
  • (1 Tbsp.) shredded reduced-fat Cheddar cheese

Veggie Scrambled Egg Pita

A whole-wheat pita pocket stuffed with warm tomatoes, spinach, mushrooms and scrambled eggs.

Preparation Time
About 10 minutes
Cook Time
About 5 minutes


  1. 1Spray a medium skillet with cooking spray and place over medium heat. Add oil. When hot, add onion and cook 1 minute.
  2. 2Add tomatoes, spinach, mushrooms, salt and pepper. Cook another 2 minutes, stirring occasionally. Set vegetables aside.
  3. 3Return skillet to medium-low heat. In a small bowl, whisk together eggs and milk. Cook 1-2 minutes, breaking up with spatula.
  4. 4Fill each half of the pita with guacamole, eggs, vegetables and cheese. Enjoy!

Nutritional Information

Serving Size: 1 serving

Amount Per Serving:
  • Calories 356
  • Total Fat 18.9 g
  • Total Carbohydrate 28.8 g
  • Protein 21.9 g
  • Cholesterol -- mg
  • Sodium 757 mg
  • Fiber 6.2 g

Additional Information

Recipe Category: Breakfast

Recipe Subcategory: Wraps and Pitas

Recipe Ethnicity: N/A

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.