Grab & Go Scrambled Egg Stuffed Pitas

Grab & Go Scrambled Egg Stuffed Pitas
  • 15M Total Time

  • 10M Prep Time

  • 9 Ingredients

  • 4 Servings

A pita is a great vessel for filling with scrambled eggs and other delicious ingredients. Use our recipe as a guide to get started, but experiment with different vegetables, spices or other mix-ins to keep this dish fresh and exciting.


This recipe was developed for the Egg Nutrition Center by Sara Haas, RDN, LDN

Sara Haas, RDN, LDN


  1. Whisk eggs, salt and pepper in a large bowl.

  2. Heat oil in a large nonstick skillet set over medium heat; add your choice of cooked vegetables and cook until warmed, about 1 minute. Add eggs and stir two or three times, cooking until eggs are just set, about 2 minutes. Remove from heat, scatter cheese over the top, cover with lid or foil and let “steam.”

  3. Stuff pita halves with lettuce. Divide egg mixture evenly and add to each pita. Garnish with sauce and turkey bacon, if using.

  4. Note: The USDA recommends cooking eggs until the yolk and whites are firm.


  • 4 large eggs
  • kosher salt and black pepper, to taste
  • 1 teaspoon extra-virgin olive oil
  • 1 cup cooked vegetables (such as peppers and onions)
  • ½ cup shredded cheese (such as sharp cheddar, Pepper Jack, etc)
  • 4 (6 1/2 - inch) whole wheat pitas, cut in half and warmed
  • 2 cups chopped lettuce or other leafy greens
  • ¼ cup sauce of your choice (such as pesto, salsa, tomato sauce, etc)
  • 2 strips cooked turkey bacon, crumbled (optional)

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.