Egg and Pepper Pitas

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."

Yield: Serves: 2
Cost per Serving: $1.77
Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 383
  • Fat: 18g
  • Saturated fat: 4g
  • Protein: 19g
  • Carbohydrate: 37g
  • Fiber: 6g
  • Cholesterol: 423mg
  • Sodium: 1281mg


  • 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. 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. 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.
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