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Mediterranean Pita Pocket Sandwich

Odds And Ends

Sample flavors of the Mediterranean like roasted peppers, spinach and Kalamata olives, which combine with eggs for a delicious scramble that’s anything but traditional.  The pita, a slightly leavened flatbread, is perfect the perfect vessel for this simple yet filling breakfast sandwich.


  • 2 – 6-inch whole wheat pitas
  • 4 – large eggs
  • 1/4 cup – milk
  • pinch – Italian seasoning
  • 1 teaspoon – olive oil
  • 1 cup – baby spinach
  • 1/3 cup – red pepper, chopped
  • 1/8 cup – Kalamata olives, chopped (from about 8 whole medium olives)
  • 8 teaspoons – prepared pesto
  • Pair each serving with:
  • 8 ounce glass of milk


Whisk eggs, 1/4 cup milk and Italian seasoning together in a small bowl.

Heat olive oil in a non-stick skillet over medium heat. Toss in peppers and cook for about 3 minutes, until peppers soften. Add spinach and olives, and cook for another 2 minutes, until spinach is wilted. Add egg mixture and scramble together until eggs are cooked through and no liquid remains.

Cut each pita in half to create 4 pieces. Cover pita halves with a damp paper towel and steam in the microwave for 20 seconds. Fill each half with 2 teaspoons of pesto and then 1/4 of the vegetables scramble.

Pair each pita pocket sandwich with an 8-ounce glass of milk and serve. Enjoy!

Recipe and photo by Kath Younger of Kath Eats Real Food


Mediterranean Pita Pocket Sandwich


330 calories; 14 g fat; 3 g saturated fat; 195 mg cholesterol; 19 g protein; 34 g carbohydrates; 4 g fiber; 560 mg sodium; 393 mg calcium. Nutrition figures based on using fat-free milk, and include an 8-ounce glass of milk.