If you’re looking for a quick breakfast idea, Breakfast Pita with Eggs and Za’atar can be your new go-to! This fun twist on a classic breakfast is sure to bring some excitement to your mornings.
Solves busy mornings by offering a quick, protein-rich breakfast option with pantry staples, minimal steps, and easy cleanup.
I often struggle with busy mornings when I barely have time to whip something up, let alone something healthy. This recipe solves that problem perfectly since it takes only 10 minutes from start to finish.
What I love about this recipe is that it’s not only quick but also packed with protein from the eggs and cheese. By using low moisture cheese, you won’t have to worry about ending up with soggy pita bread, and grating the eggs makes it easy to distribute throughout.
If you’re in the mood for something sweet, try whipping up some of these Peanut Butter Strawberry Banana Quesadilla for breakfast, too!
Why You Will Love This Recipe
- Flavorful Twist : The za’atar gives this breakfast pita an exciting and unique flavor. It’s a zesty touch that really makes the dish stand out.
- Crispy Texture : With its crispy outer layer, this pita mimics the feel of pizza without all the fuss. You’ll enjoy that satisfying crunch in every bite.
- Quick and Easy : It takes just 10 minutes to whip this up, making it a super convenient breakfast option. Perfect for those busy mornings when you want something hearty.
- Great for Storage : Storing unpeeled hard-boiled eggs in the fridge means you can prepare ahead. That way, you can always have this tasty dish ready to go.
Easy Mediterranean Breakfast Pizza
- Prep Time: 5 minutes
- Cool Time: 0 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 6 slices 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A delightful vegetarian recipe combining pita bread, eggs, and zaatar for a quick and tasty meal.
Ingredients
- 1 large whole wheat pita bread or 2 medium pitas (approx. 85g)
- 1 tablespoon (15ml) extra-virgin olive oil
- 1/2 cup (60g) grated mozzarella, low moisture preferred
- 11/2 teaspoon (2g) za’atar
- Pinch red pepper flakes (optional)
- 1 shallot, thinly sliced
- 1 Roma tomato (approx. 120g) or a handful of cherry tomatoes, sliced
- 2 hard-boiled eggs, peeled and grated or chopped
- Kosher salt to taste
- 1/41/2 teaspoon (1g) red pepper flakes (optional)
- Kosher salt to taste
Instructions
- Warm Up the Pita: Start by gently heating your pita bread in a skillet or on a pan until it is warm and a bit soft. You will know it is ready when it starts to puff slightly, giving off a cozy aroma. Do not overheat it, or it can get too crisp and tough to roll.
- Whisk the Eggs: Grab a bowl and beat your eggs until they are well blended, creating a smooth mixture. You want a nice even blend of yolks and whites, which helps with texture. Just be careful not to over-whisk; you do not want a fluffy omelet for this.
- Cook the Eggs: Pour the egg mixture into the skillet and cook on medium heat. Stir gently with a spatula until they are just set but still slightly runny. They should smell incredible. Avoid walking away too long, as they can dry out quickly if left unattended.
- Sprinkle with Zaatar: Once the eggs are almost done, sprinkle the zaatar over them, mixing it through. You will really notice that herbal fragrance wafting up. Just do not add too much at once; you can always taste and adjust later.
- Grate the Eggs: After cooking, remove the eggs from heat and grate your hard-boiled eggs over the cooked mixture. This gives a fantastic texture and integrates the flavors well. Just remember, grating is key to avoiding large chunks that could mess up your pita.
- Fill the Pita: Carefully scoop the egg and zaatar mixture into each pita pocket. You will want to make sure it is filled but not overflowing. A common slip is overstuffing, which can lead to a messy breakfast.
- Serve it Warm: Finally, serve the pitas while they are still warm. The aroma will fill your kitchen, making it feel homey. Enjoy them immediately for the best taste and texture; they lose their warmth quickly.
Notes
- Storage Tips: Store unpeeled hard-boiled eggs in the fridge for quick meal prep.
- Expert Tips: If the cheese is not melting well, using low moisture mozzarella can help achieve that gooey texture you want.
- When your pita seems soggy, try baking until the edges are crispy and the cheese has melted nicely.
- For eggs that stay moist, it is best to use freshly boiled eggs and avoid cooking them for too long.
- If you are looking for better egg distribution, grating them rather than chopping will give you a more even texture.
- For the crispiest pizza, serve it immediately after baking while the pita is still fresh from the oven.
- Reheating Instructions: Reheat in the oven at 350 degrees F for 5 to 10 minutes until warmed through.
- Serving Suggestions: Serve with a side of tahini sauce, pair with a refreshing salad, or accompany with herb-infused yogurt.
- Recipe Variations: Add quick-cooking vegetables like spinach or peppers.
- Try different cheeses like feta or ricotta.
- Replace za’atar with a fresh herb mix.
- Ingredient Notes: Choose low moisture mozzarella for best melting results.
- Any flatbread, gluten-free pita, or classic pita can be substituted for the whole wheat pita.
- Za’atar can be substituted with Greek oregano or Italian seasoning.
- Cherry tomatoes can be replaced with any small, sweet tomato variety.
Nutrition
- Serving Size: 1 slice
- Calories: 83.6
- Sugar: 1.2g
- Sodium: 119.6mg
- Fat: 4.1g
- Saturated Fat: 1.8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6.8g
- Fiber: 0.9g
- Protein: 5.3g
- Cholesterol: 69.5mg
Recipe Tips
- If the cheese isn’t melting well, using low moisture mozzarella can help achieve that gooey texture you want.
- When your pita seems soggy, try baking until the edges are crispy and the cheese has melted nicely.
- For eggs that stay moist, it’s best to use freshly boiled eggs and avoid cooking them for too long.
- If you’re looking for better egg distribution, grating them rather than chopping will give you a more even texture.
- For the crispiest pizza, serve it immediately after baking while the pita is still fresh from the oven.
Serving Suggestions
Serve this breakfast pizza with a side of tahini sauce for a creamy finish. Pair it with a refreshing salad or herb-infused yogurt for added flavor.
This dish works well as a base for creative toppings or variations. Consider using it in recipes like Mediterranean breakfast bowls or crispy pita sandwiches.
Add a drizzle of olive oil or a sprinkle of zaatar for an extra flavor boost. A splash of lemon juice can brighten the dish significantly.
Recipe variations
- You can use naan or tortillas instead of pita bread for a different base that still holds up well.
- Add 1 teaspoon of dried oregano or 1 tablespoon of fresh basil for a burst of flavor that complements the dish beautifully.
- Either hard-boiled eggs or scrambled eggs can be used for different textures and richness in your breakfast pizza.
- If you’re making multiple pizzas, increase the mozzarella to 1 cup for every two pitas you prepare for a cheesy treat.
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How to Store?
To keep your pita with eggs and zaatar fresh, follow these storage tips:
Room Temperature: Place leftover pizza slices in an airtight container at room temperature for up to 2 days.
Refrigeration: Store pizza slices in an airtight container in the fridge for up to 4 days.
Freezing: Wrap pizza slices in aluminum foil or plastic wrap, then store in a freezer bag for up to 2 months. Thaw in the fridge overnight before reheating.
Other Recipes You’ll Love
- Strawberry Funfetti Bites
- Peanut Butter Strawberry Banana Quesadilla
- Blueberry Avocado Mini Muffins
- Homemade Granola Bars
If you enjoyed this Pita with Eggs and Zaatar or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
