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Prep Time:15 minsTotal Time:15 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:15 minsTotal Time:15 minsServings:4Yield:4 servings
Prep Time:15 mins
Prep Time:
15 mins
Total Time:15 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil1 (10 ounce) block frozen chopped spinach, thawed, drained and squeezed dryPinch salt8large eggs, beaten¼cupfinely crumbled feta cheeseFreshly ground pepper to taste8teaspoonssun-dried tomato tapenade or sun-dried tomato pesto4 whole-wheat pitas (5-inch), cut in half, warmed if desired (see Tip)
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
1 (10 ounce) block frozen chopped spinach, thawed, drained and squeezed dry
Pinch salt
8large eggs, beaten
¼cupfinely crumbled feta cheese
Freshly ground pepper to taste
8teaspoonssun-dried tomato tapenade or sun-dried tomato pesto
4 whole-wheat pitas (5-inch), cut in half, warmed if desired (see Tip)
DirectionsHeat oil in a large nonstick skillet over medium heat. Add spinach and salt and cook until steaming hot, stirring occasionally. Add eggs and cook, stirring the eggs as they set, until they form soft curds and are just moist, 4 to 5 minutes. Add feta and pepper and cook until set.Spread tapenade (or pesto) inside pita pockets, 2 teaspoons per pita. Divide the egg mixture among the pitas.TipsTip: To warm pita: Wrap in foil; bake in toaster oven at 350 degrees F until hot, 8 to 10 minutes.Originally appeared: EatingWell.com, August 2018; updated May 2022
Directions
Heat oil in a large nonstick skillet over medium heat. Add spinach and salt and cook until steaming hot, stirring occasionally. Add eggs and cook, stirring the eggs as they set, until they form soft curds and are just moist, 4 to 5 minutes. Add feta and pepper and cook until set.Spread tapenade (or pesto) inside pita pockets, 2 teaspoons per pita. Divide the egg mixture among the pitas.TipsTip: To warm pita: Wrap in foil; bake in toaster oven at 350 degrees F until hot, 8 to 10 minutes.
Heat oil in a large nonstick skillet over medium heat. Add spinach and salt and cook until steaming hot, stirring occasionally. Add eggs and cook, stirring the eggs as they set, until they form soft curds and are just moist, 4 to 5 minutes. Add feta and pepper and cook until set.
Spread tapenade (or pesto) inside pita pockets, 2 teaspoons per pita. Divide the egg mixture among the pitas.
Tips
Tip: To warm pita: Wrap in foil; bake in toaster oven at 350 degrees F until hot, 8 to 10 minutes.
Originally appeared: EatingWell.com, August 2018; updated May 2022
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Nutrition Facts(per serving)303Calories16gFat21gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
