Spinach Feta Egg Pita Pockets

Spinach and feta scrambled eggs tucked into warm whole-wheat pitas with tomato and oregano for an easy vegetarian breakfast ready in 20 minutes.

Prep: 10 min · Cook: 10 min · Yield: 4 · Method: Stovetop

Ingredients

• 8 large eggs
• 4 ounces baby spinach
• 4 whole-wheat pitas
• 1 medium tomato
• 1 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Halve the tomato, remove the core, and dice it. Crack the eggs into a bowl and whisk with the salt and pepper. Crumble the feta if needed. (about 5 min)
2. Heat the olive oil in a large nonstick skillet over medium heat. Add the spinach and cook, stirring, until wilted, about 2 minutes. (about 2 min) — Medium heat
3. Pour in the eggs and cook, gently stirring and folding, until no liquid egg remains and the eggs are fully set, 4 to 5 minutes. Stir in the oregano. (about 5 min) — Medium heat
4. Warm the pitas in a dry skillet over medium heat for about 30 seconds per side, just until pliable. (about 1 min) — Medium heat
5. Open each pita and fill with the scrambled eggs, feta, and diced tomato. Serve immediately. (about 1 min)