Ingredients
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2 tablespoons extra-virgin olive oil, divided
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2 cups cherry tomatoes, halved
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2 cups packed fresh spinach
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1 cup sliced red onion
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2 (6½-inch) whole-wheat pitas, torn into bite-size pieces
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1 teaspoon ground cumin
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6 large eggs, beaten
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1/2 cup crumbled feta cheese
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1/2 teaspoon ground pepper
Directions
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Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tomatoes, spinach and onion; cook, stirring occasionally, until the spinach is wilted and the vegetables are tender, about 6 minutes. Add pita pieces and cumin. Cook, stirring often, until the pita pieces are warmed through, about 2 minutes.
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Create a large well in the middle of the mixture. Add the remaining 1 tablespoon oil to the well, then pour in eggs. Cook, undisturbed, until the eggs begin to set, about 10 seconds. Stir the eggs into the mixture; cook, stirring constantly, just until the eggs are set, about 2 minutes. Stir in feta and pepper.
Nutrition Information
Serving Size: 1 cup
Calories 338, Fat 19g, Saturated Fat 6g, Cholesterol 296mg, Carbohydrates 26g, Total Sugars 5g, Added Sugars 0g, Protein 17g, Fiber 4g, Sodium 475mg, Potassium 401mg
EatingWell.com, January 2024