Greek-style breakfast pitas
Enjoy a taste of Greece by whipping up these easy breakfast pita sandwiches. You can also serve the egg mixture on its own, rolled up in tortillas, or spooned into lettuce wraps. To amp up the flavor of the eggs, add some fresh chopped dill or oregano to the mixture. You can also just add a pinch of dried Greek seasoning. Experiment with different types of feta cheese - Greek, French, and Bulgarian are just three of the varieties you can find. They all have different levels of saltiness and creaminess. Serve with fresh fruit and roasted potatoes.
4 large egg(s)
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