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.

Katie Webster
Source: EatingWell.com, August 2018
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

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

Tips

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

Nutrition Facts

303.2 calories; protein 19.9g 40% DV; carbohydrates 21.1g 7% DV; exchange other carbs 1.5; dietary fiber 3.8g 15% DV; sugars 2.7g; fat 16.2g 25% DV; saturated fat 5.1g 26% DV; cholesterol 380.3mg 127% DV; vitamin a iu 9025.2IU 181% DV; vitamin c 7.1mg 12% DV; folate 162.6mcg 41% DV; calcium 197.9mg 20% DV; iron 4mg 22% DV; magnesium 86.3mg 31% DV; potassium 436.6mg 12% DV; sodium 534.3mg 21% DV; thiamin 0.2mg 22% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/28/2019
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