Ingredients of Spinach and Feta Scrambled Egg Pitas
4 large eggs
1/4 cup milk (optional for creamier eggs)
1 cup fresh spinach, roughly chopped
1/4 cup crumbled feta cheese
Salt and pepper to taste
1 tablespoon olive oil or butter
2 whole wheat pita breads, cut in half
1 small tomato, diced (optional)
Hot sauce or salsa (optional)
Instructions for making of Spinach and Feta Scrambled Egg Pitas:
Prepare the Eggs:
In a medium bowl, whisk together the eggs, milk (if using), salt, and pepper until well combined.
Cook the Spinach:
In a non-stick skillet, heat the olive oil or butter over medium heat.
Add the chopped spinach and sauté until wilted, about 2-3 minutes.
Scramble the Eggs:
Pour the egg mixture into the skillet with the spinach.
Cook, stirring gently, until the eggs are softly scrambled and just set, about 3-4 minutes.
Add the Feta:
Sprinkle the crumbled feta cheese over the scrambled eggs and gently fold to combine.
Remove the skillet from heat.
Warm the Pita Bread:
Warm the pita halves in a toaster or on a skillet for a minute or two until they are pliable and warm.
Assemble the Pitas:
Stuff each pita half with the scrambled egg mixture.
Add diced tomato if desired.
Drizzle with hot sauce or salsa for extra flavor (optional).
Serve:
Serve the Spinach and Feta Scrambled Egg Pitas immediately, while they are warm.
These Spinach and Feta Scrambled Egg Pitas are a quick and easy breakfast option that’s packed with protein and veggies. Perfect for busy mornings or a leisurely brunch!
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