Ingredients
2 whole wheat pita bread
4 large eggs
1/2 cup crumbled feta cheese
1 cup halved cherry tomatoes
1 cup fresh spinach leaves
2 tablespoons olive oil
1 teaspoon dried oregano
1 lemon, juiced
Salt to taste
Black pepper to taste
Instructions
Heat olive oil in a non-stick skillet over medium heat.
Whisk eggs in a bowl until frothy, then season with oregano, salt, and black pepper.
Pour egg mixture into the skillet and scramble gently until just set, about 5 minutes.
Add spinach and halved cherry tomatoes to the skillet, sauté for 2 minutes until wilted.
Stir in feta cheese until evenly distributed and slightly warmed, about 1 minute.
Warm pita bread in a separate oven at 350°F (180°C) for 2 minutes to make it pliable.
Spoon the egg-vegetable mixture into each pita.
Serve immediately with a spritz of lemon juice for extra brightness.
Notes
Substitute feta with crumbled vegan cheese or vegan yogurt for a meat-free/dairy-free version.
Replace cherry tomatoes with diced zucchini or cucumber if unavailable.
Add optional red onion or bell peppers for enhanced flavor.
Prep ahead: Store overnight in an airtight container and reheat directly in the skillet or oven.
- Prep Time: 10
- Cook Time: 8
- Category: Mediterranean Basics
- Method: Pan-cooking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pita
- Calories: 300
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 200mg