Scrambled Eggs with Spinach, Feta & Pita

5.0
(2)
1 Review

This quick all-in-one breakfast is fluffy, light and easy to pull together. The pita softens in the veggie mix, blending in with the rest of the ingredients while still holding onto some texture. Letting the eggs set for a few seconds before stirring them into the pita ensures it doesn’t immediately soak up the eggs and become soggy.

By
Amanda Stanfield
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Amanda Stanfield

Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie.

EatingWell's Editorial Guidelines
Published on January 31, 2024
Tested by
Renu Anshie Dhar
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Tested by Renu Anshie Dhar
Renu Dhar has more than a decade of cumulative experience cooking as a personal chef and culinary instructor. As a personal chef, she developed over 1,000 personalized recipes and meal plans for her clients.
Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
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Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
a recipe photo of the Scrambled Eggs with Spinach, Feta & Pita
Photo:

Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
Active Time:
25 mins
Total Time:
25 mins
Servings:
4
Nutrition Profile:
Sesame-Free Nut-Free Healthy Pregnancy Soy-Free Vegetarian High-Protein
the ingredients to make the Scrambled Eggs with Spinach, Feta & Pita

Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided

  • 2 cups cherry tomatoes, halved

  • 2 cups packed fresh spinach

  • 1 cup sliced red onion

  • 2 (6½-inch) whole-wheat pitas, torn into bite-size pieces

  • 1 teaspoon ground cumin

  • 6 large eggs, beaten

  • 1/2 cup crumbled feta cheese

  • 1/2 teaspoon ground pepper

Directions

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tomatoes, spinach and onion; cook, stirring occasionally, until the spinach is wilted and the vegetables are tender, about 6 minutes. Add pita pieces and cumin. Cook, stirring often, until the pita pieces are warmed through, about 2 minutes.

    a photo of the pita torn up and into the pan with the rest of the ingredients

    Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco

  2. Create a large well in the middle of the mixture. Add the remaining 1 tablespoon oil to the well, then pour in eggs. Cook, undisturbed, until the eggs begin to set, about 10 seconds. Stir the eggs into the mixture; cook, stirring constantly, just until the eggs are set, about 2 minutes. Stir in feta and pepper.

    a photo of the eggs being poured into the pan

    Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco

Nutrition Information

Serving Size: 1 cup

Calories 338, Fat 19g, Saturated Fat 6g, Cholesterol 296mg, Carbohydrates 26g, Total Sugars 5g, Added Sugars 0g, Protein 17g, Fiber 4g, Sodium 475mg, Potassium 401mg

EatingWell.com, January 2024

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