Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell.com, August 2018; updated May 2022


Recipe Summary

15 mins
15 mins


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

2 pita halves & 1 cup egg mixture
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.

2 medium-fat protein, 1 fat, 1 starch, 1/2 vegetable