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Pita with Scrambled Eggs, Spinach & Feta

Breakfast

Scrambled Egg Pita with Spinach & Feta

This scrambled-egg pita keeps things familiar yet a bit fun with spinach and feta. It’s quick to make and gentle on your morning routine. Straightforward ingredients, reliable flavor.

Nutrition Facts
Kcal 474
Protein 26 g
Carbs 34 g
Fat 26 g
Fiber 7 g
Recipe Details
Prep Time10
Servings1
CuisineMediterranean-inspired American
MealBreakfast
DifficultyEasy
AllergensEggs, Gluten, Dairy

Ingredients

  • 1 whole-wheat pita
  • 2 eggs
  • 1 ½ tablespoons low-fat milk
  • 1 tablespoon olive oil
  • 1 handful fresh spinach
  • 1 ounce feta cheese
Scrambled eggs are a common breakfast base because they cook quickly and pair well with vegetables. Spinach wilts fast, making it an easy way to add micronutrients without changing texture. Choosing whole-wheat pita shifts the dish toward balanced carbs rather than fast-digesting options.

Preparation

  1. Heat the pita in a dry skillet until lightly toasted.
  2. Beat the eggs and milk with a fork.
  3. Heat the oil in a pan. Pour in the eggs and lower the heat. Stir until the eggs are almost set.
  4. Stir in the spinach. Turn off the heat and stir again. Season with salt and pepper.
  5. Slice the pita open and fill it with the scrambled eggs. Crumble the feta on top and serve.
FitChef Tip: 1. A few cherry tomatoes on the side add freshness without extra effort. 2. Swap feta for goat cheese.

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