Easy and packed with protein, this breakfast pita is a healthy way to start the day. It takes just 10 minutes!
This easy recipe is living proof that a half-empty fridge is a blessing in disguise! It’s these simple, satisfying meals that always become my go-tos. Breakfast pita is my most recent “I could eat this every day” situation!
Two secrets make this 10-minute recipe so delicious: First, store-bought pita (or homemade if you’re feeling fancy!) crisps up beautifully. It’s like thin-crust pizza with none of the fuss. Second, a sprinkle of za’atar adds bright, nutty, savory flavor straight from the jar (find it at Middle Eastern markets or our shop).
I also love how versatile this recipe is. You’ll never get bored! A few ideas:
- Swap the whole wheat pita with any flatbread, whole wheat pizza dough, or gluten-free pita bread.
- Use Italian seasoning or oregano in place of the za’atar.
- Throw on thinly sliced quick-cooking vegetables.
- Add a sauce on the side, like tahini or romesco.
Ingredients and Substitutions
There are so many ways you can make this breakfast pita recipe. Here’s what I used, along with some easy swaps:
- Flatbread: I used store bought whole wheat pita, but any flatbread, gluten-free pita, or classic pita works here.
- Extra-virgin olive oil: Helps the cheese melt into the pita bread. Any high-quality extra virgin variety works well. You can find my favorites at our shop.
- Mozzarella: Use a low moisture whole milk mozzarella, or swap with your favorite semi-hard cheese.
- Za’atar: Aromatic spice blend made from dried herbs, sesame seeds, and tart sumac. It’s take this recipe from basic to delicious!
- READ MORE: What Is Za’atar And How To Use It
- TRY IT: Find my favorite Za’atar at our shop.
- BEST SUBSTITUTE: Greek oregano, Italian seasoning, or whatever savory seasoning blend you like.
- Salt: Enhances the flavor.
- Red pepper flakes (optional): Aleppo pepper would also be delicious, or simply use ground black pepper.
- Shallot: A milder onion, shallot cooks quickly and doesn’t dominate the flavor. You can substitute with 1/2 to 1/4 of a red onion, sliced green onion, or chives.
- Tomato: Use a small, sweet variety, like Roma or cherry tomatoes.
- Hard-boiled eggs: You’ll grate the eggs, so they should be fully cooked through but not dry. See our favorite method in our guide on How To Boil Eggs.
How to Make Breakfast Pita
To meal prep for quick lunches all week, keep unpeeled hard-boiled eggs covered in your fridge. The pizza will be ready to go in your oven by the time it’s hot! From there, it only takes 5 minutes to get crispy, melted, and delicious.
- Get ready: Position a rack in the center of the oven and preheat to 375°F. Place 1 large or 2 medium pitas (or flatbread) on a sheet pan and brush the top with olive oil.
- Season: Sprinkle on 1/2 cup of grated mozzarella, 1 teaspoon of za’atar, and, optionally, 1 pinch of red pepper flakes.
- Add the toppings: Thinly slice a shallot and slice a small tomato and spread over top. Grate one hard-boiled egg over top. Season with a small pinch of kosher salt.
- Bake: Bake until the cheese has melted and the pita is slightly crispy, about 5 minutes. Finish with a final sprinkle of za’atar if you’d like. Slice and eat it while it’s hot!
What to Serve with Breakfast Pita
This is a casual and satisfying healthy breakfast or lunch. It’s filling enough for two on its own, so you really don’t need to make a side dish. Here are some ways you can make it feel that much more special:
- Add a sauce: tahini, romesco, creamy feta dressing, the list goes on! It’s what I like to think of as the Mediterranean diet version of ranch and pepperoni pizza!
- Swap the soda for something antioxidant-rich: Keep a big pitcher of refreshing Karkade (Egyptian hibiscus tea) ready in your fridge.
- Add a side salad: Keep that jar of za’atar open for this Mediterranean-style avocado salad.
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Breakfast Pita with Eggs and Za’atar
Ingredients
- 1 large whole wheat pita bread or 2 medium pitas (or your favorite flatbread)
- Extra-virgin olive oil
- 1/2 cup grated mozzarella, more to your liking
- 1 teaspoon za’atar, more to your liking
- Pinch red pepper flakes (optional)
- 1 shallot, thinly sliced into rounds
- 1 Roma tomato or a handful of cherry tomatoes, sliced
- 2 hard boiled eggs, peeled and grated or chopped
- Kosher salt
Instructions
- Prepare the oven: Position a rack in the center of the oven and preheat to 375°F.
- Oil the pita: Place the pita (or flatbread) on a sheet pan and brush the top with olive oil.
- Top the pita: Sprinkle on the mozzarella, za’atar, and red pepper flakes, if using. Spread the shallots, tomatoes, and grated egg on top. Season with a small pinch of kosher salt.
- Bake: Bake until the cheese has melted and the pita is slightly crispy, about 5 minutes.
- Serve: Finish with a final sprinkle of za’atar if you’d like. Slice and eat it while it’s hot!
Video
Notes
- Because the eggs are grated, they should be fully cooked through but not dry. See our favorite method in our guide on How To Boil Eggs. If you don’t have a cheese grater to grate the eggs just roughly chop them with a knife.
- Use a low moisture whole milk mozzarella for the best flavor. A milky, creamy mozzarella is great in something like caprese salad, but tends to get soggy as it melts.
- Za’atar is an aromatic spice blend made from herbs, sesame seeds, and sumac. You can read all about it in our guide: What Is Za’atar And How To Use It, and order our favorite Za’atar from our shop.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Try Our Favorite Za’atar!
Jazz up your breakfast pita with this aromatic, tart, and savory spice blend.
*This post has recently been updated with new information for the readers’ benefit.
This recipe turned out awesome even with my happy accident!!! I was out of regular EVOO and only had lemon-infused EVOO on hand so used that and the pizza turned out delicious!!! I also discovered I love za’atar so I used a bit more than the recipe called for. Will make this again and again!
I was out of ideas for breakfast today and came across this recipe. As a Israeli girl at heart this is exactly the dish I craved. It felt like I was in a small Cafe in Jerusalem enjoying every bite. Love it!
Trying this right now….but added broccolli…great recipes….thx Suzi
I have admit this sounded like an odd combination of food, but it’s actually delicious! I eat low carb so I used a keto pita and it worked out perfectly. I highly recommend.
So glad this one surprised you in a good way :).
This was a hit. Used scrambled eggs and fresh mozzarella instead. I like the more Mediterranean style pizza much better than the greasy American stuff!
We agree! 🙂
This is so good!!