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In today's fast-paced world, the trend towards healthy eating and meal preparation is more prevalent than ever. As people become increasingly aware of the impact of their diet on overall wellness, quick, nutritious meals that can be easily prepared are in high demand. One such meal that perfectly fits this mold is the Egg and Veggie Pita Pocket. This delightful dish is not only a feast for the eyes but also a powerhouse of nutrition, making it an ideal choice for breakfast, lunch, or even a light dinner.

Egg and Veggie Pita Pockets

Looking for a quick and nutritious meal? Try Egg and Veggie Pita Pockets! These delightful pockets combine protein-rich eggs and a variety of fresh vegetables, making them perfect for breakfast, lunch, or dinner. Packed with essential nutrients, they’re easy to customize with your favorite ingredients. Sauté the veggies, whip up fluffy scrambled eggs, and enjoy a wholesome meal in minutes. Perfect for busy lifestyles, this recipe promises flavor and nourishment in every bite!
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Ingredients
  

4 whole wheat pitas

4 large eggs

1/2 cup bell peppers, diced (any color)

1/2 cup spinach, roughly chopped

1/4 cup red onion, finely chopped

1/2 cup cherry tomatoes, halved

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

1 tablespoon olive oil

1/4 cup feta cheese, crumbled (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Veggies: Start by washing and chopping all the vegetables. Dice the bell peppers, chop the spinach, and finely chop the red onion. Halve the cherry tomatoes and set everything aside.

    Cook the Veggies: In a large non-stick skillet, heat the olive oil over medium heat. Add the red onion and bell peppers, sautéing for about 3–4 minutes until softened.

      Add Spinach and Spices: Stir in the chopped spinach, garlic powder, paprika, salt, and pepper. Cook for another 2 minutes until the spinach wilts. Once done, remove the mixture from the skillet and set aside.

        Prepare the Eggs: In a bowl, crack the eggs and whisk them until well combined. Pour the eggs into the same skillet (you may want to wipe it clean first). Cook the eggs over medium-low heat, stirring gently until scrambled and fully cooked, about 3–5 minutes.

          Combine: Add the sautéed veggie mixture back into the skillet with the scrambled eggs. Stir gently to combine. If using, sprinkle in the crumbled feta cheese, mixing until evenly distributed.

            Stuff the Pitas: Carefully cut the pitas in half to create pockets. Spoon the egg and veggie mixture into each pita half until filled.

              Serve: Garnish with fresh parsley for a pop of color and extra flavor. Serve immediately while warm, or allow to cool and pack them for a healthy lunch on-the-go!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings