Greek-style breakfast pitta
Enjoy a taste of Greece by whipping up these easy breakfast pitta sandwiches.
Egg, whole, raw
4 medium, raw, lightly beaten
Light Feta Cheese
40 g, crumbled
Calorie controlled cooking spray
1 tablespoon(s), young leaf
75 g, halved
Wholemeal Pitta Bread
1 medium, halved and toasted
- Mix together the eggs and feta, then season.
- Mist a nonstick pan with cooking spray and set over a medium-high heat. Add the spinach and cook for 2 minutes, stirring occasionally, until wilted.
- Reduce heat to medium. Add the egg mixture and tomatoes and cook for 1-2 minutes, stirring frequently, until eggs are just set.
- Spoon the mixture evenly into the pitta halves.
You can also serve the egg mixture on its own, rolled up in tortillas, or spooned into lettuce wraps.