Name: Orange Cumin Eggs Stuffed Pita with Pumpkin
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 4 large eggs 4 large eggs; 200 g 200 g pumpkin, peeled and diced; 4 small whole wheat pitas 4 small whole wheat pitas; 100 g 100 g radishes, thinly sliced; 1 tbsp 1 tbsp olive oil; 1 tsp 1 tsp ground cumin; Zest and juice of 1 orange; Salt and pepper, to taste; 200 g 200 g plain Greek yogurt (optional); Fresh herbs (e.g. cilantro or parsley), for garnish (optional); Mixed greens for side salad (optional)

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Orange Cumin Eggs Stuffed Pita with Pumpkin

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Welcome to an exciting and healthy dish that brings flavor and nutrition to your table! Our Orange Cumin Eggs Stuffed Pita with Pumpkin is a warm, satisfying creation that's perfect for breakfast or a light lunch. This delightful pita is generously filled with fluffy eggs, roasted pumpkin, and crisp radishes, all beautifully coated in an aromatic orange cumin sauce. To bring it all together, serve it alongside a simple side salad and a dollop of creamy yogurt for a touch of indulgence. Feel free to experiment with different veggies or spices for your perfect version!

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Prep Time 15

Cook Time 20

Total Time 40

Servings: 4

Course: Fitness-Sports Food

Cuisine: Health-focused, Mediterranean

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

4 large eggs 4 large eggs
200 g 200 g pumpkin, peeled and diced
4 small whole wheat pitas 4 small whole wheat pitas
100 g 100 g radishes, thinly sliced
1 tbsp 1 tbsp olive oil
1 tsp 1 tsp ground cumin
Zest and juice of 1 orange
Salt and pepper, to taste
200 g 200 g plain Greek yogurt optional
Fresh herbs (e.g. cilantro or parsley), for garnish optional
Mixed greens for side salad optional

Equipment

Frying pan (for sautéing pumpkin)
Baking tray
Heatproof mixing bowl
Chef's knife
Cookie scoop or spoon
Whisk for eggs

Method

Preheat your oven to 200°C (400°F). Spread diced pumpkin on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 15 minutes or until tender and slightly caramelized.
While the pumpkin is roasting, crack the eggs into a mixing bowl and whisk until combined. Season with salt and pepper.
In a frying pan over medium heat, scramble the eggs until just cooked, about 3-4 minutes. Remove from heat and fold in the roasted pumpkin, radishes, cumin, orange juice, and zest.
Warm the pitas briefly in the oven for 2-3 minutes. This makes them easier to fill!
Once warmed, carefully cut the pitas in half and fill each pocket with the egg and pumpkin mixture.
Serve each stuffed pita with a side salad and a generous spoonful of yogurt on the plate. Enjoy your delicious creation immediately!

Nutrition

Calories: 320kcalCarbohydrates: 32gProtein: 12gFat: 15gSodium: 350mgPotassium: 480mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2.5mg

Notes

Feel free to swap out the pumpkin for sweet potato or zucchini if you prefer!
If you're looking for something a bit spicier, adding a pinch of crushed red pepper flakes will do the trick.
These pitas can be stored in the fridge for up to 2 days in an airtight container, and reheating them in the oven will help retain their delicious texture.
Get creative and make it your own! Happy cooking!

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Orange Cumin Eggs Stuffed Pita with Pumpkin