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When preparing scrambled eggs for your Egg and Veggie Pita Pockets, achieving the perfect texture is key. Here are some best practices to consider:

Egg and Veggie Pita Pockets

Discover the perfect blend of convenience and nutrition with these Egg and Veggie Pita Pockets! This quick and delicious recipe features soft whole grain pita bread filled with colorful vegetables and rich, fluffy eggs. Packed with essential nutrients, they make an ideal meal for breakfast, lunch, or a satisfying snack. Learn how to customize your pockets with fresh ingredients and spices, ensuring a delightful bite every time. Enjoy a wholesome meal that's as healthy as it is tasty!
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Ingredients
  

4 whole wheat pitas

4 large eggs

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

1/2 cup fresh 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: Begin by washing all the vegetables thoroughly. Dice the bell peppers into small pieces, chop the spinach into bite-sized bits, and finely chop the red onion. Halve the cherry tomatoes and set all the vegetables aside for later use.

    Cook the Veggies: In a large non-stick skillet, heat the olive oil over medium heat. Add the finely chopped red onion and diced bell peppers to the skillet. Sauté the mixture for about 3–4 minutes, stirring occasionally, until the vegetables are softened and fragrant.

      Add Spinach and Spices: Introduce the chopped spinach to the skillet. Sprinkle in the garlic powder, paprika, and season with salt and pepper. Continue cooking for an additional 2 minutes, or until the spinach is wilted and vibrant. Once cooked, remove the veggie mixture from the skillet and keep it warm on the side.

        Prepare the Eggs: In a mixing bowl, crack the four large eggs. Whisk them vigorously until the yolks and whites are completely combined. Pour the whisked eggs into the same skillet (you may choose to wipe it clean if necessary). Cook the eggs over medium-low heat, stirring gently with a spatula until they are scrambled and fully cooked, approximately 3–5 minutes.

          Combine: Once the eggs are cooked, gently fold the sautéed veggie mixture back into the skillet with the scrambled eggs. If you opted for feta cheese, sprinkle it in now, mixing thoroughly until all ingredients are well incorporated.

            Stuff the Pitas: Carefully cut each whole wheat pita in half to form pockets. Generously spoon the delicious egg and veggie filling into each pita half until they are nicely packed.

              Serve: Finish your dish by garnishing with freshly chopped parsley for a burst of color and extra flavor. These pita pockets are best served warm, but they can also be allowed to cool and packed for a nutritious grab-and-go lunch!

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