Scrambled Eggs With Spinach, Feta & Pita

This quick all-in-one breakfast is fluffy, light and easy to pull together. The pita softens in the veggie mix, blending in with the rest of the ingredients while still holding onto some texture. Letting the eggs set for a few seconds before stirring them into the pita ensures it doesn’t immediately soak up the eggs and become soggy.

Prep/Cook Time: 25 Minutes, Servings: 4

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 2 cups cherry tomatoes, halved
• 2 cups packed fresh spinach
• 1 cup sliced red onion
• 2 6½-inch whole-wheat pitas, torn into bite-size pieces
• 1 teaspoon ground cumin
• 6 large eggs, beaten
• ½ cup crumbled feta cheese
• ½ teaspoon ground pepper

Directions

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tomatoes, spinach and onion; cook, stirring occasionally, until the spinach is wilted and the vegetables are tender, about 6 minutes. Add pita pieces and cumin. Cook, stirring often, until the pita pieces are warmed through, about 2 minutes.
2. Create a large well in the middle of the mixture. Add the remaining 1 tablespoon oil to the well, then pour in eggs. Cook, undisturbed, until the eggs begin to set, about 10 seconds. Stir the eggs into the mixture; cook, stirring constantly, just until the eggs are set, about 2 minutes. Stir in feta and pepper.

Nutritional Information

Per Serving: 326 Calories, Total Fat: 18 g, Saturated Fat: 6 g, Cholesterol: 292 mg, Carbohydrates: 26 g, Fiber: 4 g, Total Sugars: 5 g, Added Sugars: 0 g, Protein: 16 g, Sodium: 433 mg, Potassium: 398 mg, Phosphorus: 283 mg, Iron: 4 mg, Folate: 121 mcg, Calcium: 164 mg, Vitamin A: 2929 IU, Vitamin C: 20 mg, Vitamin D: 64 IU

© Dotdash Meredith. All rights reserved. Used with permission.