Egg Breakfast Pita with Feta and Spinach
Recipe type: Breakfast
Serves: 2
  • 2 teaspoons butter
  • 4 eggs
  • ¼ cup milk
  • 2 loosely packed cups of fresh spinach
  • ¼ cup crumbled feta cheese
  • ½ medium avocado, sliced
  • 1 medium tomato, sliced
  • Salt and pepper to taste
  • 1 whole wheat pita, cut in half
  1. Heat butter in large nonstick skillet over medium heat. Add spinach and cook one to two minutes or until wilted.
  2. In a medium bowl whisk together eggs and milk. Pour egg mixture into the skillet.
  3. As eggs begin to set, pull the eggs across the pan with a spatula. Continue cooking, pulling and folding the eggs, until they form soft curds and no liquid egg remains.
  4. Remove skillet from heat and add crumbled feta, folding into the eggs until combined.
  5. Season eggs with salt and pepper as desired.
  6. Place half of the egg mixture into each of the whole wheat pita halves, topping with avocado and tomato slices. Enjoy!
Recipe by Alissa Rumsey Nutrition | New York Registered Dietitian Nutritionist | Virtual Intuitive Eating Coaching at