Recipes
Spinach & Feta Scrambled Egg Pitas
- Noodles
This meatless dinner comes together in only 15 minutes, thanks to the convenience of frozen chopped spinach and crumbled feta. We've added a flavorful burst of sun-dried tomato tapenade, spread over the whole-wheat pita before nestling the scrambled eggs inside. If you can't find tapenade, basil pesto or sun-dried tomato pesto also work well.
Ingredients
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1 tablespoon extra-virgin olive oil
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1 (10 ounce) block frozen chopped spinach, thawed, drained and squeezed dry
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Pinch salt
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8 large eggs, beaten
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¼ cup finely crumbled feta cheese
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Freshly ground pepper to taste
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8 teaspoons sun-dried tomato tapenade or sun-dried tomato pesto
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4 whole-wheat pitas (5-inch), cut in half, warmed if desired (see Tip)
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