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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 minutes
Cook Time 20 minutes
Total Time 40 minutes
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
 

  1. 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.
  2. While the pumpkin is roasting, crack the eggs into a mixing bowl and whisk until combined. Season with salt and pepper.
  3. 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.
  4. Warm the pitas briefly in the oven for 2-3 minutes. This makes them easier to fill!
  5. Once warmed, carefully cut the pitas in half and fill each pocket with the egg and pumpkin mixture.
  6. 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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