Egg and Pepper Pitas

Egg and Pepper Pitas Recipe
Photo: Dominic Perri; Styling: Gerri Williams for James Reps

Janet Gorman, 59, Quincy, Mass.


"When my husband and I are rushed or just plain lazy, we like to throw together this speedy supper."


Serves: 2

Recipe Time

Prep: 5 Minutes
Cook: 6 Minutes

Nutritional Information

Calories 383
Fat 18 g
Satfat 4 g
Protein 19 g
Carbohydrate 37 g
Fiber 6 g
Cholesterol 423 mg
Sodium 1281 mg


1 7-inch whole-wheat pita, halved, pocket opened
1 tablespoon olive oil
1 small green or red bell pepper, seeded and thinly sliced
1 tablespoon seeded, minced jalapeño
4 large eggs, lightly beaten
Salt and pepper
1/4 cup chopped cilantro
1/2 avocado, thinly sliced
1/4 cup salsa


1. Preheat oven to 300°F. Wrap pita in foil and place in oven to warm. Warm oil in a small nonstick skillet over medium heat. Add bell pepper and jalapeño and cook, stirring occasionally, until tender, 3 to 4 minutes.

2. Season eggs with salt and pepper. Reduce heat to medium-low. Add eggs to skillet and cook, stirring constantly, until eggs are scrambled but still slightly soft, 1 to 2 minutes. Remove skillet from heat and stir in cilantro. Remove pita from oven, unwrap, spoon egg mixture into pockets, top with avocado and salsa and serve.

Janet Gorman, 59, Quincy, Mass.


February 2015
Also featured in: All You, February 2014;
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