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When it comes to breakfast or a light lunch that is as nutritious as it is visually appealing, the Colorful Egg and Veggie Pita Pockets stand out as a delightful option. This recipe not only boasts an array of vibrant ingredients but also offers a wealth of nutritional benefits, making it an ideal choice for health-conscious eaters and food enthusiasts alike. The combination of fresh eggs with a medley of seasonal vegetables creates a dish that is not only satisfying but also packed with essential nutrients.

Egg and Veggie Pita Pockets

Discover the vibrant and nutritious Colorful Egg and Veggie Pita Pockets, perfect for a wholesome breakfast or light lunch. Packed with protein-rich eggs and a medley of seasonal vegetables, these pockets are not only visually appealing but also incredibly satisfying. Easy to prepare and customize, they offer a delightful mix of flavors and essential nutrients that promote overall health. Enjoy this quick meal at home or on the go, and nourish your body with every bite!
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Ingredients
  

4 large eggs

2 whole grain pita pockets

1 cup baby spinach, chopped

1 medium bell pepper (red or yellow), diced

1 small zucchini, diced

1/2 cup cherry tomatoes, halved

1/2 small red onion, finely chopped

1/4 cup feta cheese, crumbled (optional)

2 tablespoons olive oil

Salt and pepper to taste

Fresh herbs (such as parsley or cilantro), for garnish

Hot sauce (optional)

Instructions
 

Prep the Veggies: Start by washing and chopping all the vegetables. Dice the bell pepper, zucchini, and onion, and halve the cherry tomatoes. Place the chopped spinach in a bowl.

    Sauté the Veggies: In a large skillet, heat the olive oil over medium heat. Add the red onion and bell pepper, sautéing for about 3-4 minutes until they start to soften. Next, add the zucchini and continue to cook for another 3 minutes. Finally, toss in the cherry tomatoes and chopped spinach, cooking until the spinach wilts (about 2 more minutes). Season with salt and pepper to taste.

      Cook the Eggs: While the veggies are cooking, crack the eggs into a bowl and whisk them together. In a separate non-stick skillet, pour the beaten eggs and scramble over low to medium heat, stirring occasionally until they are just set but still slightly creamy (about 5-7 minutes).

        Combine Eggs and Veggies: Once the eggs are cooked, carefully mix them with the sautéed veggies in the larger skillet. Toss in the crumbled feta cheese if using, and stir to combine everything evenly. Adjust seasoning as needed.

          Stuff the Pita: Warm the pita pockets in a toaster oven or microwave for a few seconds to make them more pliable. Carefully open each pocket and generously fill them with the egg and veggie mixture.

            Garnish and Serve: Top with fresh herbs and a drizzle of hot sauce if desired. Serve warm for a delightful breakfast or lunch option.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 2