• 20minutes
  • 189calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H, E
MineralsNatrium, Fluorine, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 5 teaspoons extra virgin olive oil , divided

  2. 4 cups spinach , packed

  3. 2 (6 inch) whole grain pita, halved horizontally

  4. 2 large plum tomatoes , thinly sliced

  5. 4 large eggs

  6. 1/4 teaspoon salt

  7. 1/4 teaspoon fresh ground black pepper

  8. 2 ounces reduced-fat feta cheese, crumbled (1/3 cup)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°F.

  2. In a large nonstick skillet, heat 1 teaspoon of oil over medium heat. Add spinach, in batches if necessary, and cook until wilted, 2 to 3 minutes.

  3. Brush inside of each pita round with 1 teaspoon oil. Place pita rounds, oiled side up, on a large baking sheet and bake until starting to brown, about 5 minutes. Remove from the oven.

  4. Divide tomatoes and spinach evenly among pita halves, leaving an empty space in the center of each for an egg. Crack 1 egg into the center of each pita. Sprinkle with salt and pepper, return to the oven, and bake until yolks are lightly set, 8 to 10 minutes. Sprinkle with cheese and continue baking until cheese has softened, about 2 minutes more. Serve warm.


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