Mediterranean Egg and Herb Pita

This is an example of a meal that Solin would create to include in your personalized meal plan.

Mediterranean Egg and Herb Pita

YOUR SOLIN GENERATED RECIPE

Mediterranean Egg and Herb Pita

Hard-boiled eggs are mashed with tangy Greek yogurt and aromatic herbs then tucked into a warm, toasted pita for a bright and satisfying meal.

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NUTRITION

570kcal
Protein
48.6g
Fat
24.1g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup non-fat Greek yogurt

1 oz feta cheese

1 medium whole wheat pita

0.5 cup English cucumber

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tbsp fresh dill

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PREPARATION

  • 1

    Place the eggs in a small saucepan and cover with water, bring to a boil, then cover and remove from heat to sit for 9 minutes before transferring to an ice bath.

  • 2

    Peel the cooled eggs and place them in a mixing bowl, using a fork to mash them until they reach a chunky but spreadable consistency.

  • 3

    Stir in the non-fat Greek yogurt, crumbled feta cheese, lemon juice, sea salt, and black pepper until the mixture is creamy and well combined.

  • 4

    Finely dice the English cucumber and mince the fresh parsley and dill, then fold them into the egg mixture for added texture and brightness.

  • 5

    Warm the whole wheat pita in a toaster or dry skillet, slice it in half, and fill each pocket with the herb-flecked egg salad to serve immediately.

Mediterranean Egg and Herb Pita

This is an example of a meal that Solin would create to include in your personalized meal plan.

Mediterranean Egg and Herb Pita

YOUR SOLIN GENERATED RECIPE

Mediterranean Egg and Herb Pita

Hard-boiled eggs are mashed with tangy Greek yogurt and aromatic herbs then tucked into a warm, toasted pita for a bright and satisfying meal.

NUTRITION

570kcal
Protein
48.6g
Fat
24.1g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup non-fat Greek yogurt

1 oz feta cheese

1 medium whole wheat pita

0.5 cup English cucumber

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tbsp fresh dill

PREPARATION

  • 1

    Place the eggs in a small saucepan and cover with water, bring to a boil, then cover and remove from heat to sit for 9 minutes before transferring to an ice bath.

  • 2

    Peel the cooled eggs and place them in a mixing bowl, using a fork to mash them until they reach a chunky but spreadable consistency.

  • 3

    Stir in the non-fat Greek yogurt, crumbled feta cheese, lemon juice, sea salt, and black pepper until the mixture is creamy and well combined.

  • 4

    Finely dice the English cucumber and mince the fresh parsley and dill, then fold them into the egg mixture for added texture and brightness.

  • 5

    Warm the whole wheat pita in a toaster or dry skillet, slice it in half, and fill each pocket with the herb-flecked egg salad to serve immediately.