Spinach and Feta Scrambled Egg Pitas Recipe: How to Make Spinach and Feta Scrambled Egg Pitas Recipe

Spinach and Feta Scrambled Egg Pitas

4
serving
8
ingredients
5^min
to prepare
10^min
for cooking

Fluffy scrambled eggs with wilted spinach, creamy feta, and sun-dried tomato pesto — all tucked into warm, whole wheat pitas for a wholesome, grab-and-go meal.

Quick Info

Cuisine
Mediterranean
Course
Main Course

Ingredients

Spinach and Feta Scrambled Egg Pitas

4 nos. Whole wheat pitas 8 tsp Sun dried tomato pesto

0.25 tsp Pepper 0.25 Cup Feta cheese

8 nos. Eggs 0.25 tsp Salt

2 Cup Baby spinach 1 tbsp Extra virgin olive oil

Cooking Steps

Spinach and Feta Scrambled Egg Pitas

Step 1 :

Wash and cut the baby spinach and squeeze out the water.

Step 2 :

Heat oil in a nonstick pan and add spinach and salt and cook until the spinach wilts. Add eggs and cook until set and still moist for 5 minutes.

Step 3 :

Add Feta cheese and pepper and cook until set.

Step 4 :

Halve the pitas and warm them in the oven at 180 degrees Celsius rolled in foil for about 5 minutes. Spread pesto inside the pita pockets.

Step 5 :

Divide the egg spinach mixture 2 tbsp per pita and fill in. Serve hot.

Quick Info

Cuisine

Mediterranean

Course

Main Course

Shop Ingredients

Spinach and Feta Scrambled Egg Pitas

Serving is calculated as per the quantity mentioned in the recipe.
Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.

You probably already have these...

Serving is calculated as per the quantity mentioned in the recipe.
Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.

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You probably already have these...

Serving is calculated as per the quantity mentioned in the recipe.
Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.