Name: Feta and egg scramble with pita
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large eggs; 7 large egg whites; 3 tbsp feta cheese, crumbled; 2 oz spinach, roughly chopped; 2 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 whole wheat pita bread; 1/3 cup plain nonfat Greek yogurt; 1 tsp dried oregano

Nutrition

Per serving

682 calories

Protein: 59g; 35% of calories
Carbs: 48g; 28% of calories
Fat: 27g; 36% of calories

Instructions

Prep 15 min · Cook 0 min

In a small bowl, whisk the whole eggs, egg whites, salt, and black pepper until well combined and slightly frothy.
Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the spinach and cook for 2 minutes until just wilted.
Pour the egg mixture into the skillet with the spinach. Cook for 4 to 5 minutes, stirring often with a rubber spatula, until the eggs are mostly set but still slightly moist. Fold in the crumbled feta cheese and dried oregano during the last minute of cooking. Done when set and 160°F.
While the eggs cook, toast the pita bread until warm and pliable. Serve the scramble on a plate with the toasted pita and a dollop of Greek yogurt.

Nutrition

Ingredients

Instructions

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