Mediterranean Breakfast Pita

These mediterranean breakfast pita pockets are perfect if you’re someone who finds yourself sick of eating the same breakfast over and over again. They're the perfect thing to whip up when you need something healthy and delicious ready in just a few minutes. The scramble is made up of sun-dried tomatoes, spinach, feta and oregano, resulting in a flavor-packed breakfast that’s a great source of protein too!

Prep Time5

Cook Time10

Total Time15

Course: breakfast

Cuisine: American, Mediterranean

Keyword: Breakfast Pita, Breakfast Wrap, Egg scramble, Healthy Breakfast, Mediterranean Breakfast, Mediterranean Food

Servings: person

Calories: 493kcal

Equipment

1 small bowl
1 small nonstick skillet

Ingredients

2 large eggs
1 tbsp milk (optional, just gives the eggs more volume)
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp dried oregano
4 sun-dried tomatoes (the ones in oil)
1 small handful fresh baby spinach
1 tbsp olive oil
2 tbsp feta cheese (crumbled)
1 pita

Instructions

Chop the sun-dried tomatoes into small pieces and set aside.
In a small bowl, combine the eggs, milk, and seasonings. Whisk well to incorporate air and make the eggs fluffy!
Add the chopped sun-dried tomatoes and fresh spinach. Mix one more time.
Over medium heat, heat oil in a small skillet. Once hot, pour in the egg mixture.
The cooking process is really up to you. Flip the eggs and break them up (just make a scramble) until they are cooked to your liking.
Remove from the heat and sprinkle on feta cheese.
Put your pita in the microwave for 30 seconds to warm it, then slice it in half.
Open up each half to make a 'pocket' shape, stuff each half with the eggs and enjoy!

Nutrition