Name: Mediterranean egg and pita bowl
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1 large eggs; 4 large egg whites; 1 white pita bread; 3/4 medium tomato, chopped; 3 oz cucumber, chopped; 2 tbsp red onion, finely diced; 1 1/2 tbsp feta cheese, crumbled; 1 tsp extra virgin olive oil; 1 tsp lemon juice; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

436 calories

Protein: 29g; 27% of calories
Carbs: 46g; 43% of calories
Fat: 14g; 30% of calories

Instructions

Prep 15 min · Cook 0 min

In a small bowl, toss the tomato, cucumber, red onion, lemon juice, dried oregano, and half the salt. Set aside to marinate while you cook the eggs.
In another bowl, whisk the whole egg and egg whites with the remaining salt and the black pepper until well combined.
Heat half the olive oil in a nonstick skillet over medium-low heat. Add the egg mixture and cook, stirring gently with a spatula, for 3 to 4 minutes until the whites are set and the yolks are still soft and creamy. Done when whites set and yolks still soft.
Remove the eggs from the skillet. Wipe the pan clean, add the remaining oil, and toast the pita for 1 minute, flip, and toast for 1 minute more until warm.
Cut the warm pita into wedges. Place the scrambled eggs in a bowl with the pita wedges on the side. Top the salad with crumbled feta and serve alongside the eggs.

Nutrition

Ingredients

Instructions

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