Name: Mediterranean egg and pita bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 large eggs; 2 large egg whites; 1 whole wheat pita bread; 1/2 cup cherry tomatoes, halved; 3.5 oz cucumber, diced; 3 tbsp feta cheese, crumbled; 1 1/2 tsp extra virgin olive oil; 1 tsp lemon juice; 1 tsp dried oregano; 1/4 tsp salt; 1 3/4 cups water

Nutrition

Per serving

507 calories

Protein: 30g; 23% of calories
Carbs: 34g; 27% of calories
Fat: 28g; 50% of calories

Instructions

Prep 15 min · Cook 10 min

Bring water to a boil in a small pot. Carefully lower the whole eggs into the water and simmer for 7 minutes for a soft, jammy yolk. Meanwhile, prepare a small bowl of ice water. Done when the whites set and the yolks still soft.
While the eggs simmer, scramble the egg whites in a small nonstick skillet over medium heat for 3 minutes until fully set. Done when fully set, 160°F.
In a small bowl, toss the tomatoes, cucumber, feta, olive oil, lemon juice, oregano, and salt together until well combined.
Transfer the boiled eggs to the ice water and let them cool for 3 minutes. Carefully peel the eggs and cut them in half.
Warm the pita bread in the skillet or a toaster for 1 minute. Place the pita on a plate, top with the scrambled whites, the jammy egg halves, and the cucumber salad.

Nutrition

Ingredients

Instructions

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