Easy Breakfast Pita Recipe

Step 1

Coat a small non-stick skillet with cooking spray. Add spinach, cover and set over medium-high heat. Cook, stirring once or twice until the spinach is wilted, about 2 minutes.

Step 2

Meanwhile, beat eggs, salt and pepper in a small bowl.

Step 3

Pour the eggs into the spinach and add roasted red pepper and scallions. Cook, using a heat-proof silicone spatula to gently stir and scrape the egg mixture along the bottom of the skillet to allow all of the egg to cook, and scramble the eggs.

Step 4

When there is only a small amount of uncooked shiny and wet-looking egg left, sprinkle with Everything Bagel Seasoning and cheese and cover with a lid. Remove the skillet from the heat. Allow the carryover heat and steam to finish cooking the egg and melt the cheese.

Step 5

Place pita on a microwave safe plate and microwave until hot and pliable, about 20 seconds. (Alternatively, you can heat pita in toaster oven, wrapped in foil.) Cut in half and open the pocket.

Step 6

Spoon the egg mixture into the pitas, dividing evenly. Drizzle with hot sauce and serve immediately.