Scrambled Eggs in a Pita Pocket

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Scrambled Eggs in a Pita Pocket

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Course: Breakfast
Cuisine: American
Keyword: Scrambled Eggs in a Pita Pocket
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4


  • 1/2 cup pieces mushrooms, white
  • 1 medium bell pepper, green
  • 8 large egg
  • 1/4 cup milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 2 ounce cheddar cheese
  • 4 large pita, whole wheat

Serve With

  • 2 cup applesauce, unsweetened


  • Finely dice mushrooms and 1/4 of the bell pepper; cut remaining pepper into thin strips and set aside.
  • Heat a skillet over medium-low heat.
  • Add mushrooms and diced peppers to hot skillet; cook and stir for 1-2 minutes. (If veggies begin to stick, add a bit of cooking spray.)
  • In a medium-sized bowl, beat together eggs, milk, salt, and pepper until fluffy.
  • Add eggs to veggies and cook for 2-3 minutes before stirring, then stir and continue to cook until eggs are nearly set.
  • Stir in cheese and allow to melt, then remove from heat.
  • Slice pitas in half and gently open pockets; stuff each with egg mixture.
  • Serve warm with pepper slices and applesauce on the side.
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