egg and cheese scramble in a pita from The Jewish Kitchen

Egg and Cheese Scramble in a Pita - Healthy Option

This delicious egg, cheese and tomato scramble is stuffed into a whole wheat pita for an on-the-go breakfast that's perfect for kids and adults. Ideal for when you want to eat on the go but don't want to eat fast-food, this is your answer to a warm and healthy breakfast the whole family can enjoy.
Course Breakfast, Brunch
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings

Ingredients

  • 2 cups fresh egg whites
  • 1/4 tsp. black pepper
  • 1/2 tsp. Salt plus an additional pinch of salt
  • 1 tbsp. canola oil
  • 1 1/2 cups raw red peppers, diced
  • 1 1/2 cups tomatoes, chopped
  • 1 cup shredded Cheddar cheese, 50% reduced fat
  • 2 1/2 tbsp. fresh parsley, chopped
  • 6 whole wheat pita, 6 inch, 2 oz each

Instructions

  1. Whisk egg whites with pepper and salt and set aside. If not using immediately, store under refrigeration at 40 degrees or below.
  2. Heat oil in a non-stick fry pan or one sprayed with non-stick spray.
  3. Stir fry the onions until slightly softened.
  4. Add the peppers and stir-fry until barely tender.
  5. Add the tomatoes, egg whites, cheese, and parsley and heat until eggs are cooked (eggs reach a minimum internal temperature of 180 degrees F for 15 seconds).
  6. Drain mixture if there is excess liquid.
  7. Cut one quarter of the way across the edge of the pita, open up to form a pocket.
  8. Place 3/4 cup (5 oz) egg mixture into each pocket and serve.

Recipe Notes

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Nutrition Information Per Serving
Calories:  230
Total Fat: 6g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 15mg
Protein: 17g
Carbohydrates: 27g
Sodium: 690mg
Fiber: 4g