Spanakopita Scrambled Egg Pitas
1 tablespoon extra-virgin olive oil
1 (10 ounce) block frozen chopped spinach, thawed, drained and squeezed dry
8 large eggs, beaten
¼ cup finely crumbled feta cheese
Freshly ground pepper to taste
8 teaspoons sun-dried tomato tapenade or sun-dried tomato pesto
4 whole-wheat pitas (5-inch), cut in half, warmed if desired (see Tip)
- 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.
Tip: To warm pita: Wrap in foil; bake in toaster oven at 350 degrees F until hot, 8 to 10 minutes.
Nutrition per serving: (1 pita half & 1/2 cup egg mixture): Calories: 152; Fat 8g; Carbohydrates 11g: Protein 10g; Sodium 267mg.
Adapted from: EatingWell.com. https://www.eatingwell.com/recipe/267878/spanakopita-scrambled-egg-pitas/?printview. August 2018. Katie Webster.
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