Pita Pocket Breakfast Sandwich

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Oven baked omelettes are easy to throw together and pop into the oven. In less than 20 minutes, you have a melt-in-your-mouth breakfast sandwich. When you’re in a hurry, but want a hearty breakfast, this is it! Find out why eating eggs for breakfast can actually help with your weight loss goals in this post, Cut Calories from Your Diet by Eating More.

This recipes is featured in the recipe eBook 7 Power Breakfasts. These healthy recipes are created to taste great, provide nutrients and antioxidants that promote excellent health and energy that lasts all morning long.

Pita Pocket Breakfast Sandwich

Pita Pocket Breakfast Sandwich

Yields: 2 servings | Serving size: ½ pita sandwich | Calories: 297 | Total Fat: 12 g | Saturated Fats: 3 g | Trans Fats: 0 g | Cholesterol: 225 mg |Sodium: 484 mg | Carbohydrates: 21 g | Dietary fiber: 3 g | Sugars: 2 g | Protein: 21 g | SmartPoints (Freestyle): 6 |


  • 2 large eggs
  • 2 large egg whites
  • 1 tablespoon milk
  • 1 cup baby spinach torn into small pieces
  • 4 grape tomatoes sliced in half lengthwise
  • 2 green onions, diced
  • Sea salt and pepper to taste
  • ¼ cup Feta cheese crumbles
  • 1 whole wheat pita pocket, cut in half
  • 2 teaspoons olive oil


  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl whisk together eggs, egg whites, milk, spinach, tomatoes, green onions, and salt and pepper to taste. Pour egg mixture into an 8” non-stick skillet, place in oven on middle rack. Brush both sides of each pita half with olive oil, place on foil and warm in the oven during the last 2 minutes of cooking time. Cook eggs approximately 15 to 18 minutes or until puffy and just set in the center, but not hard. Sprinkle on the feta cheese and return to the oven for one more minute.
  3. Remove skillet from oven, cut omelet in half and place each half in a pita pocket. Press edges into warm pita and serve immediately.

12 Comments on "Pita Pocket Breakfast Sandwich"

  1. Sandra McGill Bodi  December 9, 2012

    This is a wonderful goto breakfast or lunch! I love making it on weekends and then heating it up in the morning when I'm in a hurry!

  2. ash  January 13, 2013

    could you bake the egg mixture in the peeta bread? or would that burn the bread?

  3. Suzanne  September 7, 2013

    The egg mixture wouldn't hold its shape if you put it in the bread uncooked. That'd be a big soggy mess. But this could definitely be made ahead of time and frozen, then reheated in the microwave!

  4. Barb  April 4, 2014

    How would I bake this in the oven if the handles on my pan are not oven safe? Any other way to do this?

    • SkinnyMs  April 7, 2014

      Yes, spray a square baking dish or pie dish with cooking oil and bake it in that. Enjoy!

  5. Carol  October 13, 2014

    This looks really good. Will give it a try

  6. Lynn  May 23, 2017

    Yummy! Can’t wait to try this!!! Thank you!

    • Emilia Horn  May 23, 2017

      You’re welcome, Lynn! Let us know how it turns out!

  7. Denise Felty  November 11, 2017

    I don’t like feta cheeses or crumbs. What can I use in its place??

    • Jennifer Hanford  November 12, 2017

      Hi, Denise. You can substitute with Ricotta if you prefer. Or it would be fine to leave it out entirely.

  8. yvon  April 6, 2019

    how would the calorie count change if use a whole egg and not just egg whites if that can be done?

    • Gale Compton  April 7, 2019

      The calories would go up by about 61. Hope this helps. 🙂


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