Pita Bread Recipes For Lunch

These 8-minute Breakfast Pitas are a great way to pack protein and veggies into your morning meal. They are made with scrambled eggs, roasted red peppers, scallion and spinach topped with melted cheese, Everything Bagel Seasoning and hot sauce! They are a filling, satisfying and delicious way to start the day!

If you are looking for more nutritious breakfast ideas, you are in the right place! I have a great recipe that comes together in only 8-minutes start to finish! So there is no reason to skip out on this important meal!

Breakfast Pitas are the perfect easy veggie-packed, high protein and high fiber meal for busy mornings! Plus, this customizable breakfast is a great way to use up any veggie scraps you have on hand and get more of your veggie servings into your day. Not only that, enjoying a meal that’s high in protein reduces your hunger hormone, ghrelin, while the fiber provides bulk to help keep you feeling full until lunch.

Breakfast Pita Pizza Recipe

As a bonus, in this recipe, we used a low-carb pita to keep the net carbs and calories low. Each sandwich has 342 calories, 9 grams net carbs, and 29 grams of protein for one healthy way to start the day!

So, if you’re like us and enjoy having this flavorful breakfast pita while you’re running out the door or enjoying them at weekend brunch with a cup of steaming hot coffee and fresh fruit, this is one breakfast meal that the family won’t want to miss!

Also, make sure to check out our Spinach Egg Omelet Recipe and our Spinach Egg Bake, this Green Protein Smoothie and our Veggie Egg Cups for more spinach breakfast ideas.

Greek Pita Sandwiches Recipe • Midgetmomma

You can use any type of pita you like for these breakfast pitas. I happen to like Joeseph’s Brand Flax, Oat and Whole Wheat low carb pitas because they are only 60 calories and high in fiber. If you are following a low-carb diet, these are great because they only have 7 grams net carbs. If you haven’t used the low-carb pitas before, note that they will be more fragile than regular pitas.

I also have made these with regular whole-wheat pitas and white pitas as well, and they also work great. The nutritional analysis in the recipe card is based on the lower-calorie Joseph’s 60 calorie pitas.

The eggs are the main ingredient here and are a great source of protein, vitamins, and nutrients. One large egg has 6 grams of protein and just 78 calories making it an excellent choice as part of ahealthyfilling breakfast.

Homemade Paleo Pita Recipe

We used freshbaby spinachfor this recipe. We love how it comes triple washed, so only a quick rinse is all it takes to get it ready for the skillet. Another quick-cooking green can be substituted, such as Swiss chard or arugula.

If you happen to have full-sized spinach, feel free to use it; just remove the stems, chop it into bite-sized pieces prior to wilting it down.

And finally, if you grow your own spinach, be sure wash it a minimum of three times to remove any sand. We find the easiest way to wash spinach is in a salad spinner.

Greek Salad Pittas — Co Op

To keep this breakfast quick and easy, we recommend purchasing a jar of roasted red pepper from your local grocer. However, if you’d like, feel free to roast your own. Fresh roasted bell peppers will last up to a week when stored in an airtight container in the fridge.

Also known as green onions, these young plants have a much milder flavor profile than more mature onions. When using in the breakfast filling, be sure to slice both the white bulb and green stalk before adding to the egg mixture.

This seasoning blend is a combination of seeds and garlic similar to that which is used for everything bagels. Trader Joe brand was the first well-known product but it is more widely available now and can be found at large supermarkets. It is great on sunny side up eggs and egg sandwiches as well as in these pitas! I like the ones without carraway. You can also make your own Everything Bagel Seasoning from scratch!

Broccoli, Chickpea & Avocado Pita Sandwiches

Prepare a non-stick skillet with cooking spray. Rinse the spinach and do not spin it dry. Over medium-high heat, add the spinach with the water still clinging to the leaves and cover. Cook until the spinach is wilted, about 2 minutes.

Add eggs into the pan with the spinach. Add in the chopped roasted red peppers and scallions. Using a spatula, gently stir and scramble the eggs.

When eggs are almost fully cooked (they may look a little wet still) sprinkle with Everything Bagel Seasoning and cheese and cover with a lid. Remove the skillet from the heat. Allow the carryover heat and steam to finish cooking the eggs and melt the cheese.

Egg Bhurji Stuffed Pita Pockets Recipe By Archana's Kitchen

Place pita on a microwave-safe plate and heat until hot and pliable, about 20 seconds. Cut in half and open the pocket.

While these breakfast pitas are great for busy, on-the-go days, feel free to make this quick recipe into a heartier meal by serving it with Sweet Potato Breakfast Hash or Melon Mint Salad.

While this recipe is meant for busy on-the-go mornings if you’d like to get a head start on them, feel free to beat the eggs the night before and store them in a resealable container in the fridge. The peppers and scallions can also be cut in advance and kept in another airtight container in the fridge for up to one day.

Grilled Chicken, Greek Style, With Salad And Warm Pita Bread For Recipe

If you are needing more breakfast pita ideas please know that this recipe is extremely versatile and can be made with a variety of veggies and cheeses! If adding in harder vegetables, we recommend cooking them separately first to soften. To do this, steam in a microwave-safe bowl with a little water, or sauté on the stove-top.

Thanks so much for reading. If you are new here, you may want to sign up for my freeweekly email newsletterfor healthy recipes delivered right to your inbox. Or follow me onInstagram. If you make these recipes, please come back and leave a starrating and review! It is very appreciated. Happy Cooking! ~Katie

Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.

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20 minutes or less 30 Minutes or Less 45 Minutes or Less Breakfast and Brunch Fall High Fiber Recipes High Protein Kid Friendly No Added Sugar nut free Recipes Spring summer Whole Grain winteThese 4 easy pita recipes are great packed for healthy lunches! All are vegetarian - prep the components ahead of time for a fast, delicious midday meal.

There’s a category that’s seriously underrepresented on Love & Lemons: lunch. Lunch, for me, is the meal that happens in between all of these recipe posts. It’s usually a quick throw-together meal that utilizes a previous night’s dinner and/or an assortment of random on-hand ingredients…

. I love a big lunch salad, but when I don’t have enough greens & things to make up a full meal, I take what I do have and put it in (or on) a pita.

Beefy Greek Pita Folds Recipe

I keep these Stonefire pitas on hand, usually in my freezer for easy access – they reheat and toast up perfectly. (And yes, they are sponsoring this post, but I’ve seriously been buying their pita and flatbread for years).

You’ll notice I haven’t included actual measurements in this ingredient list – since I’m usually “cooking” for one, my measurements are truly “a bit of this, a pinch of that.” Feel free to adapt & interchange things, using what you have. Everything here can be made ahead & stored for days in the fridge. It’s all pretty packable – just keep the pita separate and stuff it when you’re ready to eat.

These 4 easy sandwich recipes are some of my go-to quick, healthy lunches. They're great for packing up and taking on the go, and with 4 options, your lunch rotation will never get boring.

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Keep your avocado un-sliced until you're ready to use it - and if you're storing a half-avocado, keep it in a plastic bag with part of a sliced onion to slow down the browning process.

Make a big batch of the quinoa salad, serve it with a protein for dinner and reuse the leftovers for lunch all week.

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We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while