Pita with egg and ham

Name: Pita with egg and ham
Total time: 20 minutes
Yield: 2
Cuisine: European
Ingredients: Wheat flatbread - 80 g; Chicken egg - 180 g; Hard cheese - 100 g; Ham - 150 g; Tomato - 90 g; Butter - 20 g

Cookinero 19 Mar 2025

2550

A delicious, filling dish made from two wheat flatbreads stuffed with ham, tomatoes and cheese, fried in an egg. The pita is very juicy and flavorful. The egg forms a beautiful golden crust. This dish is ideal for breakfast with a morning cup of coffee. It contains all the necessary proteins, fats and carbohydrates, so the pita is very nutritious.

How to cook Pita with egg and ham

Step 1

Cut the tomato into thin slices.

Step 2

Grate the cheese on a coarse grater.

Step 3

Break three chicken eggs into a deep bowl. Add salt and pepper to taste and whisk.

Step 4

Melt the butter in a frying pan.

Step 5

Place one wheat tortilla on the pan.

Step 6

Place slices of ham and tomato on top of the flatbread.

Step 7

Sprinkle everything with grated cheese and cover the filling with a second wheat tortilla.

Step 8

Pour eggs over the pita and fry on low heat on both sides for 10 minutes.

Step 9

Pita with egg and ham is ready. Enjoy your meal!

Pita with egg and ham - FAQ About Ingredients, Baking Time and Storage

Can I substitute wheat tortillas with a low-carb option for this recipe?

Yes! You can use almond flour tortillas, coconut flour wraps, or even lettuce leaves as a low-carb alternative to traditional wheat tortillas. Just ensure they hold up to being cooked.

How can I make this recipe vegetarian?

Skip the ham and add sautéed mushrooms, spinach, or bell peppers for a vegetarian version. You can also use plant-based cheese if avoiding dairy.

Can I prepare the ingredients ahead of time for quicker assembly?

Absolutely! Pre-slice tomatoes, grate cheese, and whisk eggs the night before. Store them separately in airtight containers in the fridge for up to 24 hours.

What’s the best way to reheat leftovers without making the pita soggy?

Reheat in a dry skillet over medium heat for 2–3 minutes per side to crisp the tortilla. Avoid microwaving, as it can make the texture rubbery.

Can I freeze the assembled but uncooked pita for later use?

Yes! Assemble the pita (without the egg wash), wrap tightly in plastic, and freeze for up to 1 month. Thaw overnight in the fridge, then add eggs and cook as directed.

How can I make this recipe spicier?

Add chopped jalapeños, a dash of hot sauce to the eggs, or sprinkle crushed red pepper flakes between the filling layers for extra heat.

What’s a good side dish to serve with this pita?

Pair with a simple green salad, fresh fruit, or roasted potatoes for a balanced meal. A dollop of Greek yogurt or salsa also complements the flavors.

Can I use pre-shredded cheese instead of grating it myself?

Pre-shredded cheese works, but it often contains anti-caking agents that may melt less smoothly. For best results, freshly grated cheese is recommended.

How do I prevent the eggs from spilling out while cooking?

Press the edges of the tortillas together gently with a spatula after adding the eggs, and cook on low heat to set the eggs gradually without overflow.

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