ClosePhoto:Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoActive Time:25 minsTotal Time:25 minsServings:4Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoCook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil, divided2cupscherry tomatoes, halved2cupspackedfresh spinach1cupslicedred onion2(6½-inch)whole-wheat pitas, torn into bite-size pieces1teaspoonground cumin6largeeggs, beaten1/2cupcrumbledfeta cheese1/2teaspoonground pepperDirectionsHeat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tomatoes, spinach and onion; cook, stirring occasionally, until the spinach is wilted and the vegetables are tender, about 6 minutes. Add pita pieces and cumin. Cook, stirring often, until the pita pieces are warmed through, about 2 minutes.Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoCreate a large well in the middle of the mixture. Add the remaining 1 tablespoon oil to the well, then pour in eggs. Cook, undisturbed, until the eggs begin to set, about 10 seconds. Stir the eggs into the mixture; cook, stirring constantly, just until the eggs are set, about 2 minutes. Stir in feta and pepper.Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoNutrition InformationServing Size: 1 cupCalories 326, Fat 18g, Saturated Fat 6g, Cholesterol 292mg, Carbohydrates 26g, Total Sugars 5g, Added Sugars 0g, Protein 16g, Fiber 4g, Sodium 433mg, Potassium 398mgEatingWell.com, January 2024Rate ItPrint

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Photo:Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco

a recipe photo of the Scrambled Eggs with Spinach, Feta & Pita

Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco

Active Time:25 minsTotal Time:25 minsServings:4Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoCook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil, divided2cupscherry tomatoes, halved2cupspackedfresh spinach1cupslicedred onion2(6½-inch)whole-wheat pitas, torn into bite-size pieces1teaspoonground cumin6largeeggs, beaten1/2cupcrumbledfeta cheese1/2teaspoonground pepperDirectionsHeat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tomatoes, spinach and onion; cook, stirring occasionally, until the spinach is wilted and the vegetables are tender, about 6 minutes. Add pita pieces and cumin. Cook, stirring often, until the pita pieces are warmed through, about 2 minutes.Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoCreate a large well in the middle of the mixture. Add the remaining 1 tablespoon oil to the well, then pour in eggs. Cook, undisturbed, until the eggs begin to set, about 10 seconds. Stir the eggs into the mixture; cook, stirring constantly, just until the eggs are set, about 2 minutes. Stir in feta and pepper.Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoNutrition InformationServing Size: 1 cupCalories 326, Fat 18g, Saturated Fat 6g, Cholesterol 292mg, Carbohydrates 26g, Total Sugars 5g, Added Sugars 0g, Protein 16g, Fiber 4g, Sodium 433mg, Potassium 398mgEatingWell.com, January 2024Rate ItPrint

Active Time:25 minsTotal Time:25 minsServings:4

Active Time:25 mins

Active Time:

25 mins

Total Time:25 mins

Total Time:

Servings:4

Servings:

4

the ingredients to make the Scrambled Eggs with Spinach, Feta & Pita

Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil, divided2cupscherry tomatoes, halved2cupspackedfresh spinach1cupslicedred onion2(6½-inch)whole-wheat pitas, torn into bite-size pieces1teaspoonground cumin6largeeggs, beaten1/2cupcrumbledfeta cheese1/2teaspoonground pepper

Cook Mode(Keep screen awake)

Ingredients

2tablespoonsextra-virgin olive oil, divided

2cupscherry tomatoes, halved

2cupspackedfresh spinach

1cupslicedred onion

2(6½-inch)whole-wheat pitas, torn into bite-size pieces

1teaspoonground cumin

6largeeggs, beaten

1/2cupcrumbledfeta cheese

1/2teaspoonground pepper

DirectionsHeat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tomatoes, spinach and onion; cook, stirring occasionally, until the spinach is wilted and the vegetables are tender, about 6 minutes. Add pita pieces and cumin. Cook, stirring often, until the pita pieces are warmed through, about 2 minutes.Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoCreate a large well in the middle of the mixture. Add the remaining 1 tablespoon oil to the well, then pour in eggs. Cook, undisturbed, until the eggs begin to set, about 10 seconds. Stir the eggs into the mixture; cook, stirring constantly, just until the eggs are set, about 2 minutes. Stir in feta and pepper.Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoNutrition InformationServing Size: 1 cupCalories 326, Fat 18g, Saturated Fat 6g, Cholesterol 292mg, Carbohydrates 26g, Total Sugars 5g, Added Sugars 0g, Protein 16g, Fiber 4g, Sodium 433mg, Potassium 398mgEatingWell.com, January 2024

Directions

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tomatoes, spinach and onion; cook, stirring occasionally, until the spinach is wilted and the vegetables are tender, about 6 minutes. Add pita pieces and cumin. Cook, stirring often, until the pita pieces are warmed through, about 2 minutes.Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoCreate a large well in the middle of the mixture. Add the remaining 1 tablespoon oil to the well, then pour in eggs. Cook, undisturbed, until the eggs begin to set, about 10 seconds. Stir the eggs into the mixture; cook, stirring constantly, just until the eggs are set, about 2 minutes. Stir in feta and pepper.Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoNutrition InformationServing Size: 1 cupCalories 326, Fat 18g, Saturated Fat 6g, Cholesterol 292mg, Carbohydrates 26g, Total Sugars 5g, Added Sugars 0g, Protein 16g, Fiber 4g, Sodium 433mg, Potassium 398mg

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tomatoes, spinach and onion; cook, stirring occasionally, until the spinach is wilted and the vegetables are tender, about 6 minutes. Add pita pieces and cumin. Cook, stirring often, until the pita pieces are warmed through, about 2 minutes.

a photo of the pita torn up and into the pan with the rest of the ingredients

Create a large well in the middle of the mixture. Add the remaining 1 tablespoon oil to the well, then pour in eggs. Cook, undisturbed, until the eggs begin to set, about 10 seconds. Stir the eggs into the mixture; cook, stirring constantly, just until the eggs are set, about 2 minutes. Stir in feta and pepper.

a photo of the eggs being poured into the pan

Nutrition InformationServing Size: 1 cupCalories 326, Fat 18g, Saturated Fat 6g, Cholesterol 292mg, Carbohydrates 26g, Total Sugars 5g, Added Sugars 0g, Protein 16g, Fiber 4g, Sodium 433mg, Potassium 398mg

Nutrition Information

Serving Size: 1 cupCalories 326, Fat 18g, Saturated Fat 6g, Cholesterol 292mg, Carbohydrates 26g, Total Sugars 5g, Added Sugars 0g, Protein 16g, Fiber 4g, Sodium 433mg, Potassium 398mg

Serving Size: 1 cup

Calories 326, Fat 18g, Saturated Fat 6g, Cholesterol 292mg, Carbohydrates 26g, Total Sugars 5g, Added Sugars 0g, Protein 16g, Fiber 4g, Sodium 433mg, Potassium 398mg

EatingWell.com, January 2024

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