Real Girl’s Kitchen: Pecorino & scrambled egg pita pockets

I get a lot of people who write in to my blog and ask me for easy breakfast ideas. I love that so many of my readers are busy moms or on-the-go career chicks. So, in honor of all the hard working ladies who can’t stand to skip breakfast, here is a breakfast recipe just for you.

It’s a perfect portion, doesn’t require a knife, fork or even a plate and it will keep you full well in to your lunch hour. The pecorino adds a mild saltiness and I love that the cherry tomatoes add a hint of sweetness every few bites.

Scrambled egg and pecorino pita pocket recipe by Haylie Duff


  • Mini wheat pita pockets
  • Organic cage free eggs (depending on how many pitas you are making)
  • Cherry tomatoes, quartered
  • Arugula (1/2-1 cup)
  • 1 tablespoon olive oil
  • A small squeeze of lemon
  • Sea salt
  • Pam (if you don’t use a non stick pan)


Bring the eggs to room temperature. In a small mixing bowl, break the eggs and whip them until smooth. Bring a skillet to medium heat. Once hot, spray with Pam. Pour eggs in to the pan and fold them into each other until cooked. Drizzle olive oil, lemon and sea salt over the arugula. Stuff arugula and tomatoes into the pita pockets and lay hot eggs over the top. Add another pinch of sea salt, wrap the pita in a napkin, grab your phone and your purse and start your day.