Spanakopita Scrambled Egg Pitas
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: EatingWell.com, August 2018
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tip: To warm pita: Wrap in foil; bake in toaster oven at 350 degrees F until hot, 8 to 10 minutes.
Nutrition Facts
Serving Size: 2 pita halves & 1 cup egg mixture
Per Serving:
303 calories; protein 19.9g; carbohydrates 21.1g; dietary fiber 3.8g; sugars 2.7g; fat 16.2g; saturated fat 5.1g; cholesterol 380.3mg; vitamin a iu 9025.2IU; vitamin c 7.1mg; folate 162.6mcg; calcium 197.9mg; iron 4mg; magnesium 86.3mg; potassium 436.6mg; sodium 534.3mg; thiamin 0.2mg.
Exchanges:
2 medium-fat protein, 1 fat, 1 starch, 1/2 vegetable
