This quick and nutritious meatless meal comes together in just 15 minutes, making it perfect for busy weeknights. The recipe starts with the convenience of frozen chopped spinach, which is packed with iron, magnesium, and vitamins A, C, and K to support strong bones, boost immunity, and promote energy production. Creamy scrambled eggs provide high-quality protein, B vitamins, and choline, essential for brain health and metabolism. Crumbled feta cheese adds a tangy flavor while delivering calcium and probiotics for bone strength and gut health.
The whole-wheat pita, rich in fiber, ensures better digestion and sustained energy throughout the day. Before adding the filling, a layer of sun-dried tomato tapenade is spread onto the pita, offering a burst of bold flavor and a dose of antioxidants, including lycopene, which supports heart health and skin vitality. If tapenade isn’t available, basil pesto or sun-dried tomato pesto works just as well. Together, these ingredients create a satisfying, nutrient-dense dish that’s as delicious as it is wholesome.
Prep Time: 15 mins | Total Time: 15 mins | Servings: 4
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 (10 ounce) block frozen chopped spinach, thawed, drained and squeezed dry
- Pinch salt
- 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)
Instructions:
- 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.
Tips:
- To warm pita: Wrap in foil; bake in toaster oven at 350 degrees F until hot, 8 to 10 minutes.
Nutrition Facts: Serving Size 2 pita halves & 1 cup egg mixture; Calories 303; Total Fat 16g; Saturated Fat 5g; Cholesterol 380mg; Sodium 534mg; Total Carbohydrate 21g; Dietary Fiber 4g; Total Sugars 3g; Protein 20g; Vitamin C 7mg; Calcium 198mg; Iron 4mg; Potassium 437mg
Recipe By Katie Webster / EatingWell
