When I say a lot, I mean if there are eggs and bacon in the fridge and we both wake up before noon, that’s what’s for breakfast.
It gets really old after a while, and lately, he’s been bugging me to buy some different breakfast foods. Problem is, he doesn’t like cereal or oatmeal, and we’ve been trying to keep our bread/sugar intake low, so bagels with cream cheese is a no-go on a regular basis. Which means we often have to get creative. When I’m not feeling oatmeal, cereal or the usual eggs-and-bacon combo, I’ll usually make a veggie omelet or a breakfast burrito — both of which are really great egg dishes.
A few weeks ago, we were out of spinach and salsa, and for me, one or both of those ingredients are absolutely necessary for omelets and breakfast burritos. That left me in a bind. I had to get extra creative.
Enter: the Mediterranean Breakfast Pita.
(Yeah, I know we said we were cutting down on bread, but I made an exception for this, and I don’t regret it for a second.)
We had recently made some homemade chicken pitas (recipe coming soon!), so we had some leftover sliced peppers and tzatziki sauce in the fridge, both of which prompted the whole breakfast pita idea. It was really good, and stupid easy to make, so I figured I’d post the recipe here for my readers.
You’re welcome. 🙂
The Tzatziki Sauce
Ingredients: 1 cup plain yogurt (we use goat’s milk yogurt) | 1/4 cucumber, peeled and diced into small cubes | 1 clove garlic, peeled and pressed | 1/2 tsp. salt
Directions: Combine all ingredients in a small bowl and stir.
3 eggs, scrambled | 1/2 red pepper, diced | salt & pepper to taste | 1/2 pocket pita loaf | 1 tsp. butter | tzatziki sauce
Directions: Saute the red pepper in the butter until glazed. (It should still be somewhat crunchy.) Add scrambled eggs, salt and pepper and cook until eggs are done. Transfer egg/pepper mixture to pita pocket, add as much or as little of the tzatziki sauce as you’d like, and enjoy!