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In today's fast-paced world, finding meals that are both nutritious and convenient can be a challenge. Enter Colorful Egg & Veggie Pita Pockets—a delightful dish that packs a punch in both flavor and nutrition. These pita pockets are not just visually appealing; they are a wholesome choice for any meal of the day, whether you're looking for a hearty breakfast, a satisfying lunch, or a light dinner. By incorporating a variety of colorful vegetables and protein-rich eggs, this recipe is your ticket to a balanced diet that doesn't sacrifice taste.

Egg and Veggie Pita Pockets

Discover the vibrant world of Colorful Egg & Veggie Pita Pockets, a nutritious and convenient meal perfect for any time of day. Packed with protein-rich eggs and a rainbow of fresh vegetables, this recipe is not only visually appealing but also a great way to boost your diet. Ideal for busy days, these versatile pockets can be customized to fit any taste preference. Enjoy a delicious meal that’s easy to prepare, nutritious, and bursting with flavor!
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Ingredients
  

4 whole wheat pita pockets

4 large eggs

1 small zucchini, diced

1 red bell pepper, diced

1 cup fresh spinach, chopped

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely diced

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

1/4 cup feta cheese, crumbled (optional)

Hot sauce or tzatziki (for serving, optional)

Instructions
 

Prep the Veggies: Start by washing and chopping the zucchini, red bell pepper, cherry tomatoes, spinach, and red onion. Set aside.

    Cook the Veggies: In a skillet over medium heat, add 2 tablespoons of olive oil. Once heated, add the red onion and sauté for 2-3 minutes until lightly softened. Then add the diced zucchini and bell pepper. Stir-fry for about 5 minutes or until the veggies are tender.

      Add Spinach: Toss in the chopped spinach and cherry tomatoes, cooking for another 2-3 minutes until the spinach has wilted. Season with garlic powder, smoked paprika, salt, and pepper to taste. Remove from the heat and set aside.

        Scramble the Eggs: In a bowl, crack the 4 eggs and whisk them together until fully combined. In the same skillet (add a tad more olive oil if necessary), pour in the eggs and scramble over medium heat until just set. Mix the scrambled eggs with the sautéed veggies until well combined. Adjust seasoning as needed.

          Fill the Pita Pockets: Gently split each whole wheat pita pocket in half. Spoon the egg and veggie mixture into each pocket, filling them generously.

            Garnish (optional): If desired, sprinkle crumbled feta cheese on top of the filling for an extra burst of flavor.

              Serve with Style: Serve your colorful egg and veggie pita pockets warm, with a drizzle of hot sauce or a side of tzatziki for dipping.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4