Greek-style breakfast pitas
Crumbled feta cheese
Fresh baby spinach
1 cup(s), tightly packed
½ cup(s), or cherry, halved
Whole wheat pita(s)
1 large, halved and toasted
- Beat eggs in small bowl. Stir in feta, pepper, and salt.
- Spray medium heavy skillet with nonstick spray and set over medium-high heat. Add spinach and cook, stirring occasionally, until wilted, about 2 minutes.
- Reduce heat to medium. Add egg mixture and tomatoes to skillet and cook, stirring frequently, until eggs are just set, about 1 1/2 minutes. Spoon egg-tomato mixture evenly into pita halves.
- Serving size: 3/4 cup egg mixture and 1/2 a pita