Description
A delightful vegetarian recipe combining pita bread, eggs, and zaatar for a quick and tasty meal.
Ingredients
Scale
- 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