Satisfying, delicious and wholesome gluten free pita pockets filled with your favourite breakfast fillings; protein rich eggs, creamy avocado rich in healthy fats, fibre friendly greens and fermented veggies, with bursts of sweet cherry toms and a hint of feta and chilli to take this flavour combo to a new level!

These are perfect for a healthy, nutritionally balanced breakfast, brunch or lunch.

If you are a fan of an easy breakfast-for-dinner option like me, these are always a hit with the family too.

Ingredients

To make these gluten free balanced pita pockets you will need: 


Gluten free pita pockets – I use BFree Pita Pockets.

They are gluten free, dairy free, egg free and nut free and taste authentic. Made with gluten free flours with a good source of fibre they serve as a source of carbohydrates to this balanced breakfast, providing your body with it’s preferred source of energy. They are the perfect pocket size for your favourite savoury breakfast fillings and delicious, healthy lunch fillings. You can find these in the bread section of Woolworths.

Free range eggs – Eggs are where you are getting your serve of protein from in this recipe, with some bonus omegas, vitamin D and B12 thanks to the yolk. Including a source of protein in your breakfast will help to keep you fuller for longer.

Avocado – Not only does this breakfast favourite add a creamy texture but it provides a source of healthy fats that will help to keep you satiated. Good fats are a great way to provide your body with slow release energy to support balanced blood sugar levels (and ultimately help to reduce sugar cravings).

Cherry tomatoes – There’s nothing like that sweet burst of freshness from a flavourful tomato, perfect for this breakfast combination and adding a vegetable serve for gut health.

Rocket – or your favourite salad greens of choice. There’s no doubt leafy greens are one of the healthiest vegetables you can include in your diet, providing fibre and phytochemical and contributing towards your daily 5-a-day vegetable goals.

Pickled red onion or sauerkraut – You can also use your favourite fermented vegetable. Not only does this add a punch of flavour but it provides your body with a food source of probiotics for gut health. If you don’t have access to fermented vegetables or sauerkraut you can swap this for thin slices of red onion. Raw red onion, whilst it doesn’t contain probiotics, it still supports a nourished gut thanks to its prebiotic benefits.

Feta cheese – Crumbled tangy, rich and salty bursts of feta cheese will take this balanced breakfast option (or any egg dish really) to a new level. You can use a good quality feta, sheep’s feta or goat’s feta. If you are dairy free you can use an almond feta or plant based feta cheese alternative available at most health food shops.

Chilli sauce – This is the icing on the top to this recipe. It’s the element, whilst it seems insignificant and you might be tempted to leave it out, it will bring your taste buds alive. Once you’ve added a hint of chilli to your eggs it’s hard to go back. You can use your favourite chilli sauce, sprinkle chilli flakes onto your eggs whilst cooking or a chilli oil.

Chives – or your favourite fresh herbs to serve. This element of freshness finishes off the dish with bonus points for health promoting phytochemicals.

How to Make

These balanced breakfast pita pockets are so simple to prepare, making them an easy breakfast option.

Simply prepare each of the fillings (avocado, tomatoes, wash rocket, fermented vegetables and chop chives). Set aside whilst you cook your eggs.

Whisk eggs and pour onto an oiled pan over low-medium heat. Using a spatula push eggs around and fold until cooked through. Once eggs are set turn off heat and add the crumbled feta. The residual heat on the eggs will slightly melt/ soften the feta cheese for the most amazing eggs.

To warm the BFree Pita Pockets pop them into your toaster or warm on a grill pan.

Fill your warmed pita pocket with your pre-prepared fillings and finish with a drizzle of chilli sauce and a sprinkle of fresh chives.

And enjoy!

Dietary Requirements

This recipe is gluten free and nut free.

To make dairy free use a plant based, dairy free feta cheese alternative or omit.

To make egg free or vegan, substitute eggs for scrambled tofu.

Gluten Free Balanced Breakfast Pita Pockets Recipe

This recipe was proudly sponsored by Cakemark, makers of the BFree range of gluten free, dairy free and allergy friendly breads. For any questions about BFree products in Australia get in touch with the Cakemark Team via their website or via the Cakemark Facebook page.