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Mediterranean Pita Pocket Sandwich

Servings 4 serving
Author Kath Younger


  • 2 six-inch whole wheat pitas
  • 4 large eggs
  • 1/4 cup milk 
  • Pinch Italian seasoning
  • 1 tsp olive oil for cooking
  • 1 cup baby spinach
  • 1/3 cup red bell pepper chopped
  • 1/8 cup Kalamata olives chopped (from about 8 whole medium olives)
  • 8 tsp 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 nonstick skillet over medium heat, and add olive oil to skillet.
  • 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 remaining 8-ounce glass of milk and serve.