Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Yield 4 people

Ingredients

  • 4 Eggs
  • 1 small Avocado chopped
  • 3 tbsp Plain 0% Greek Yogurt
  • 1/4 tsp Salt
  • Pinch Fresh Ground Pepper
  • 3 tbsp Finely Chopped Celery
  • 2 tbsp Chopped Fresh Parsley or Basil
  • 1 Large Tomato, sliced
  • 2 Whole Wheat Pita Bread halved
  • 1/4 cup Shredded Old Cheddar Cheese

Instructions

  • Place eggs in a small saucepan and cover with water. Bring to a boil. Remove from heat; cover and let stand for 10 minutes. Drain well and rinse with cold water. Remove shells and place eggs in a bowl.
  • Add avocado, yogurt, salt and pepper. Using a fork, mash coarsely. Stir in celery and parsley.
  • Divide mixture among pita halves. Add tomato and sprinkle with cheese, if using.
  • Toasted Pita: Place stuffed pitas on baking sheet and toast in preheated 400 F (200 C) oven for about 5 minutes or until toasted and cheese is melted.
Nutrition Facts
Avocado Egg Pita
Per
 
169 g
Calories
210
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
3.5
g
22
%
Carbohydrates
 
14
g
5
%
Fibre
 
2
g
8
%
Sugars
 
2
g
2
%
Protein
 
12
g
24
%
Cholesterol
 
195
mg
65
%
Sodium
 
350
mg
15
%
Potassium
 
405
mg
12
%
Vitamin A
 
750
IU
15
%
Vitamin C
 
16.5
mg
20
%
Calcium
 
99
mg
10
%
Iron
 
2
mg
11
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe developed by Emily Richards

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