Spinach and Feta Scrambled Egg Pitas
Frozen spinach and crumbled feta make this recipe quick and convenient without skimping on taste.
Servings
4
Prep and cook time
15 min.
Ingredients
- 1 tablespoon olive oil
- 1 (10-ounce) block frozen chopped spinach, thawed, drained and squeezed dry
- 8 large eggs, beaten
- ¼ cup finely crumbled feta cheese
- Salt and pepper to taste
- 8 teaspoons salsa or sun-dried tomato pesto
- 4 whole wheat pitas (5-inch), cut in half, warmed if desired
Directions
- Heat oil in a large nonstick skillet over medium heat. Add spinach and cook until steaming hot, stirring occasionally. Add eggs to the spinach and cook, stirring the eggs as they set, until they form soft clumps (4 to 5 minutes). Add feta, salt and pepper and cook until set.
- Spread salsa or pesto inside pita pockets, using 2 teaspoons per pita. Divide the egg mixture among the pitas. Makes 4 servings.
Nutritional information
Each serving provides: 303 Calories, 21g Carbohydrates, 16g Fat, 20g Protein