Name: Mediterranean egg and pita scramble
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large eggs; 2 large egg whites; 3 tbsp feta cheese, crumbled; 1 oz fresh spinach, roughly chopped; 1/3 cup cherry tomatoes, halved; 2 tsp extra virgin olive oil; 1 whole wheat pita bread; 1 1/2 tsp dried basil; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

511 calories

Protein: 30g; 23% of calories
Carbs: 31g; 24% of calories
Fat: 30g; 52% of calories

Instructions

Prep 10 min · Cook 5 min

Place the pita bread directly over a low flame on the stove or in a dry skillet for 1 minute, flip, and toast for 1 minute more until warm and pliable. Set aside.
In a small bowl, whisk the whole eggs and egg whites together with the dried basil, salt, and black pepper until well combined.
Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the cherry tomatoes and cook for 2 minutes until they begin to soften. Add the spinach and stir until just wilted, about 1 minute.
Pour the egg mixture into the skillet with the vegetables. Reduce heat to medium-low and cook, stirring gently and often, for 3 minutes. When the eggs are mostly set but still slightly wet, stir in the feta cheese. Cook for 1 minute more until the eggs are completely set and the cheese is warm. Done when fully set and no longer liquid, 160°F.

Nutrition

Ingredients

Instructions

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