Avocado Egg Pita

Name: Avocado Egg Pita
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
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

Jun 18, 2015

Avocado Egg Pita

Egg salad is made extra creamy with the addition of avocado and yogurt. This is easy to make and enjoy on any of your favourite bread. Tucking it into a pita with tomatoes makes for a surefire way to not lose any of the filling every time you bite into it.

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Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Course Snack

Servings people

Calories 310 kcal

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.

Notes

Recipe developed by Emily Richards

Nutrition

Calories: 310kcalCarbohydrates: 13gProtein: 14gFat: 24gSaturated Fat: 24gCholesterol: 185mgSodium: 380mgFiber: 7gSugar: 1gVitamin A: 750IUVitamin C: 16.5mgCalcium: 200mgIron: 1.8mg

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