This meatless dinner comes together in only 15 minutes, thanks to the convenience of frozen chopped spinach and crumbled feta. We've added a flavorful burst of sun-dried tomato tapenade to spread over the whole-wheat pita before nestling the scrambled eggs inside. If you can't find it, basil pesto or sun-dried tomato pesto also work well. Source:, August 2018

Katie Webster


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large nonstick skillet over medium heat. Add spinach and salt and cook until steaming hot, stirring occasionally. Add eggs and cook, stirring the eggs as they set, until they form soft curds and are just moist, 4 to 5 minutes. Add feta and pepper and cook until set.

  • Spread tapenade (or pesto) inside pita pockets, 2 teaspoons per pita. Divide the egg mixture among the pitas.


Tip: To warm pita: Wrap in foil; bake in toaster oven at 350 degrees F until hot, 8 to 10 minutes.

Nutrition Facts

303 calories; 16.2 g total fat; 5.1 g saturated fat; 380 mg cholesterol; 534 mg sodium. 437 mg potassium; 21.1 g carbohydrates; 3.8 g fiber; 3 g sugar; 19.9 g protein; 9025 IU vitamin a iu; 7 mg vitamin c; 163 mcg folate; 198 mg calcium; 4 mg iron; 86 mg magnesium;

Reviews (1)

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Rating: 4 stars
I substituted chopped sun-dried tomatoes in oil for the pesto and mixed them into the pan with the eggs. Very easy recipe and quick to put together. Will definitely make again. Read More