Name: Greek scrambled eggs with pita
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 large eggs; 3 large egg whites; 2 oz smoked salmon, sliced; 3 tbsp feta cheese, crumbled; 2 oz fresh spinach, chopped; 1/3 cup cherry tomatoes, halved; 1 white pita bread; 1 1/2 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp dried basil

Nutrition

Per serving

606 calories

Protein: 45g; 30% of calories
Carbs: 43g; 29% of calories
Fat: 27g; 41% of calories

Instructions

Prep 15 min · Cook 10 min

Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the cherry tomatoes and cook for 3 minutes until softened. Add the spinach and dried basil, and cook for 2 minutes until the spinach is wilted.
Whisk the whole eggs and egg whites together in a bowl with the salt and black pepper. Pour the egg mixture into the skillet with the vegetables. Cook, stirring gently, for 3 to 4 minutes until the eggs are set. Done when the whites are set and the yolks are still soft.
Stir the crumbled feta into the eggs and remove from the heat. Warm the pita bread in the same skillet or a toaster for 2 minutes until soft and warm. Plate the scramble with the toasted pita and the smoked salmon.

Nutrition

Ingredients

Instructions

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