Scrambled Eggs with Spinach, Feta & Pita Are the Best Way to Start Your Day


Preparation Time: 25 minutes

Total Time: 25 minutes

Serves: 4

Nutritional Information:

- Sesame-Free

- Nut-Free

- Healthy Pregnancy

- Soy-Free

- Vegetarian

- High-Protein


- 2 tablespoons of extra-virgin olive oil (divided)

- 2 cups of halved cherry tomatoes

- 2 cups of packed fresh spinach

- 1 cup of sliced red onion

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

- 1 teaspoon of ground cumin

- 6 large eggs, beaten

- ½ cup of crumbled feta cheese

- ½ teaspoon of ground pepper


1. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat.

2. Add tomatoes, spinach, and onion, and cook until the spinach is wilted and the vegetables are tender (about 6 minutes).


3. Add pita pieces and cumin and cook until warmed through (about 2 minutes), stirring often.

4. Create a well in the middle of the mixture and add the remaining 1 tablespoon of oil.

5. Pour in the beaten eggs and cook undisturbed until they begin to set (about 10 seconds).

6. Stir the eggs into the mixture and cook, stirring constantly, until the eggs are set (about 2 minutes).

7. Stir in the feta cheese and pepper.

Nutritional 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