Name: Mediterranean scrambled eggs with pita
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large eggs; 4 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 1/2 tsp dried basil; 1/4 tsp salt; 1/2 tsp black pepper; 1 whole wheat pita bread

Nutrition

Per serving

556 calories

Protein: 37g; 27% of calories
Carbs: 33g; 24% of calories
Fat: 30g; 49% of calories

Instructions

Prep 15 min · Cook 0 min

Heat half the olive oil in a nonstick skillet over medium heat. Add the cherry tomatoes and cook for 3 minutes until softened. Add the spinach and cook for 1 minute until wilted. Remove the vegetables from the pan and set aside.
In a small bowl, whisk the whole eggs, egg whites, dried basil, salt, and black pepper until well combined and slightly frothy. Meanwhile, toast the pita bread in a toaster or over a low open flame until warm.
Wipe the skillet clean and return to medium-low heat with the remaining oil. Pour in the egg mixture. Cook for 2 to 3 minutes, stirring gently with a spatula, until the eggs are mostly set but still soft. Fold in the cooked vegetables and crumbled feta. Cook for 1 minute more until the cheese is just warm and the eggs reach 160°F.

Nutrition

Ingredients

Instructions

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