15-Minute Spinach Feta Egg Scramble Pitas
Fluffy eggs, wilted spinach, and salty feta tuck into warm pitas for a fast, cozy breakfast.
Prep: 5 · Cook: 10 · Total: 15 · Serves: 2 · Difficulty: Easy · Rating: 4.7/5 (225 reviews)
INSPIRED BY
Built for busy weeknights with fast cook times and big flavor from pantry staples.
Story
This is the kind of recipe I make when I want something comforting but I do not want a sink full of dishes. Everything comes together quickly, and the ingredients are easy to keep on hand. I like setting out a few toppings so everyone can make their plate their own. It is simple, cozy, and dependable.
By Casey
Ingredients
- Eggs
- Baby spinach
- Feta cheese
- Olive oil or butter
- Garlic powder
- Black pepper
- Kosher salt
- Pita breads
- Lemon wedge
- Hot sauce (optional)
Instructions
- Warm the pitas in a dry skillet or toaster until soft and steamy.
- Whisk eggs with a pinch of salt, pepper, and garlic powder.
- Heat oil in a nonstick skillet, add spinach, and stir 30 to 45 seconds until wilted.
- Pour in eggs and gently scramble until just set.
- Fold in feta, then squeeze in a little lemon to brighten.
- Stuff into pitas and serve immediately with hot sauce if you like.
Chef Tips
- Use frozen chopped spinach in a pinch, thaw and squeeze it dry first.
- For more protein, add a spoonful of cottage cheese to the eggs before scrambling.
- Swap feta for shredded cheddar if that is what you have.
Cook's Notes
- Keep the eggs soft, they will finish cooking from residual heat.
- A squeeze of lemon makes the feta taste extra tangy.
- If you are serving a crowd, scramble in batches for fluffier eggs.