Name: Mediterranean egg and pita scramble
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 3 large eggs; 4 large egg whites; 3 tbsp feta cheese, crumbled; 2/3 cup cherry tomatoes, halved; 1 oz fresh spinach, roughly chopped; 2 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 white pita bread; 2 1/2 tbsp kalamata olives, pitted; 1 tsp dried oregano

Nutrition

Per serving

682 calories

Protein: 45g; 26% of calories
Carbs: 48g; 28% of calories
Fat: 34g; 45% of calories

Instructions

Prep 15 min · Cook 0 min

In a small bowl, whisk the eggs and egg whites with the salt, pepper, and dried oregano.
Heat half the olive oil in a 10-inch nonstick skillet over medium heat. Add the cherry tomatoes and cook for 2 to 3 minutes until they begin to soften. Stir in the spinach until just wilted, then remove everything from the pan.
Wipe the skillet clean and return to medium-low heat with the remaining oil. Pour in the egg mixture and cook, stirring gently, for 3 to 4 minutes until the eggs are mostly set. Fold in the cooked vegetables and feta cheese and cook for 1 minute more. Done when the whites set and the yolks still soft.
While the eggs finish, toast the pita bread in a toaster or over a gas flame until warm. Plate the eggs with the pita and the kalamata olives on the side.

Nutrition

Ingredients

Instructions

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