Veggie Egg Pitas Recipes
EGG & VEGGIE PITTAS
Cram wholemeal bread pockets with healthy aubergine, beetroot and carrot, then add a garlic and dill yogurt and eggs
Provided by Good Food team
Categories Dinner, Lunch
Time 35m
Number Of Ingredients 13
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the aubergine slices on a baking sheet, season, brush with oil and bake for 15 mins. Turn, spread with the harissa, and bake for another 5 mins.
- Meanwhile, carefully lower the eggs into a pan of boiling water, turn down the heat and simmer for 10 mins. Run under cold water to cool, peel and put to one side.
- In a bowl, mix the vinegar and agave or sugar with some seasoning, then tip in the beetroot, carrot and onion. In another bowl, mix together the yogurt, dill, garlic and seasoning. Toast the pittas and split them in half. Slice the eggs and put them inside the pittas with the spicy aubergine rounds and some of the beetroot salad. Spoon in the yogurt and serve with any of the remaining aubergine, salad and yogurt on the side.
Nutrition Facts : Calories 387 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium
VEGGIE BURGER PITAS
Sliced onion, mushroom, bell pepper and a dill-cucumber topping bring a healthy amount of flavor to these baked burgers.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Place burgers on one side of pan. Place bell pepper, onion and mushrooms on other side of pan. Spray vegetables with cooking spray for about 3 seconds; sprinkle with seasoned salt.
- Bake 10 minutes. Remove mushrooms from pan. Turn burgers and vegetables; bake 5 to 8 minutes longer or until vegetables are tender and burgers are hot.
- In small bowl, mix topping ingredients. Spread topping on insides of pita bread halves. Fill each pita bread half with lettuce, burger and vegetables.
Nutrition Facts : Calories 210, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 1/2 g, ServingSize 1 Sandwich, Sodium 720 mg, Sugar 4 g, TransFat 0 g
VEGGIE EGG PITAS
These pita pockets filled with scrambled eggs, tomatoes and onions are tasty, healthy and only take 10 minutes to make!
Provided by English_Rose
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oil in a non-stick pan, add onions and tomatoes and fry for 1 minute
- Beat the eggs with salt and freshly ground black pepper.
- Pour the egg mixture into the pan. Cook over a gentle heat for 3 mins, stirring until scrambled and then set aside.
- Cut the pita breads in half and open to make pockets.
- Spoon the egg and tomato mixture into each pocket. Serve warm.
Nutrition Facts : Calories 392.4, Fat 18.6, SaturatedFat 4.3, Cholesterol 423, Sodium 485.7, Carbohydrate 39.3, Fiber 5.8, Sugar 3.1, Protein 19.6
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