Recipe: Turkey Scrambler Pita

When you’re in the mood for a special breakfast, or when it’s a breakfast-for-dinner day, consider whipping up the Turkey Scrambler Pita. Packed with protein, not calories, this recipe has a nice kick with turmeric, a spice that’s proven to have a positive effect on the heart.

Makes 4 servings


  • 1 tsp canola oil
  • 1/2 cup zucchini, finely chopped
  • 1/2 cup mushrooms, finely chopped
  • 1/4 cup onion, finely chopped
  • 1/2 tsp ground turmeric
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 8 oz ground turkey, extra lean
  • 2 eggs
  • 4 tbsp part skim mozzarella cheese, grated
  • 4 whole wheat pita pockets


  1. Heat oil in medium skillet. Sauté onions, mushrooms, and zucchini until soft (approx. 3-5 minutes). Add spices to vegetables.
  2. Add ground turkey to skillet and stir until fully cooked.
  3. Add eggs and stir into the vegetable and turkey mixture, scrambling until fully cooked.
  4. Fill 1/2 whole wheat pita pocket with 1/2 cup turkey scrambler mixture and 1 tbsp mozzarella cheese.

Nutritional Information: 240 Calories; Fat 9.1 g; Total Carbs 20 g; Fiber 3 gm; Sodium 439 mg; Protein 18 gm

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