Photo of Veggie-Loaded Breakfast Flatbread by WW

Veggie-Loaded Breakfast Flatbread

Total Time
15 min
10 min
5 min
Toasted pita flatbread offers a great way to pile on veggies and start your day off in a produce-packed way. A quick stint under the broiler crisps the pita so that it holds up well under the vegetables, which get lightly wilted in a skillet. A little feta cheese provides richness, and a fried egg provides protein. You can easily scale the recipe up to serve two or more people; just use larger skillets to cook a greater volume of vegetables and more eggs.


Cooking spray

4 spray(s)

Whole wheat pita

1 large


1 large egg(s)

Kosher salt

tsp, divided

Black pepper

tsp, divided

Baby spinach

2 cup(s)

Uncooked zucchini

1 cup(s), sliced, ribbons

Grape tomatoes

¼ cup(s), halved

Crumbled feta cheese

1 Tbsp


  1. Preheat the broiler to High. Broil the pita until crisp, 1 to 2 minutes on each side.
  2. Meanwhile, coat a small nonstick skillet with cooking spray. Heat the pan over medium heat. Crack the egg into the pan; sprinkle with a pinch each of salt and pepper. Cook until desired degree of doneness, 3 to 4 minutes.
  3. While the egg cooks, coat a medium nonstick skillet with cooking spray. Heat the pan over medium-high heat. Add the spinach, zucchini, tomatoes, and remaining pinch each of salt and pepper; cook, tossing frequently with tongs, until just wilted, 1 to 2 minutes. Arrange the spinach mixture on the pita; sprinkle with feta and top with the egg.
  4. Serving size: 1 topped flatbread