Greek breakfast pitas
3
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
Perfect for breakfast, lunch, or dinner, these egg sandwiches are loaded with the fresh flavors of baby spinach, tomatoes and scallions. A simple seasoning of oregano, salt and pepper enhances the taste of the sandwiches. Feta cheese, which has a tangy and salty taste, enriches the flavor of these sandwiches. Whole-grain pitas are great to have around for quick sandwiches. To keep them fresh for longer than a few days, transfer them to zip-close plastic freezer bags and store in the freezer for up to 3 months.
Ingredients
Cooking spray
1 spray(s)
Egg
2 large egg(s)
Egg whites
1 large
Reduced fat feta cheese
2 Tbsp, crumbled
Table salt
⅛ tsp
Black pepper
¼ tsp
Dried oregano
1 pinch(es), crumbled
Baby spinach
1 cup(s), firmly packed, coarsely chopped
Scallions
2 medium, thinly sliced
Grape tomatoes
½ cup(s), halved
Whole wheat pita
1 large, halved and toasted
Instructions
1
In small bowl, beat eggs and egg white with fork until frothy. Stir in feta, salt, black pepper, and oregano.
2
Spray medium skillet with nonstick spray and set over medium-high heat. Add spinach and scallions; cook, stirring occasionally, until spinach wilts, about 2 minutes. Reduce heat to medium. Add egg mixture and tomatoes. Cook, stirring frequently, until eggs are just set, about 11⁄2 minutes. Into pita halves, evenly spoon egg mixture.
3
Serving size: 3⁄4 cup egg mixture and 1⁄2 pita
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