Breakfast Pita Pocket


  • 4 Kronos pita
  • 4 large eggs, lightly beaten
  • 1/2 cup shredded Cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced ham
  • 1/4 cup diced green pepper (approximately 1/2 medium green pepper)
  • 1/4 cup diced red pepper (approximately 1/2 medium red pepper)
  • 2 tbsp diced onion (approximately 1/2 small onion)


Serves 4

  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the diced green pepper, red pepper, and onion to the skillet and cook for 3-5 minutes, stirring occasionally, until the vegetables have begun to soften./li>
  3. In a separate bowl, mix together the beaten eggs, shredded cheese, and garlic powder./li>
  4. Pour the egg mixture into the skillet on top of the vegetables and ham./li>
  5. Reduce heat to low and continue stirring the mixture occasionally, pushing from the outside to the center, until the eggs have just set but are still slightly moist.
  6. Spoon the mixture onto a pita and serve.