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Spinach feta scrambled-egg pitas

Scrambled eggs with spinach, tomatoes, and feta fill warm pitas for dinner. About 20 minutes; serves four.

About 20 minutes · serves 4

By Forkast. This recipe has not been kitchen-tested; timing is an estimate.

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Warm pita pockets filled with scrambled eggs, spinach, tomatoes, and feta.
AI-generated recipe illustration

Let’s make dinner

  1. 1

    Soften the vegetables

    Halve the tomatoes. Heat olive oil in a nonstick skillet over medium. Cook tomatoes for 2 minutes. Add spinach and stir until just wilted. Transfer to a bowl.

  2. 2

    Cook the eggs softly

    Whisk eggs with milk, oregano, salt, and pepper. Lower the heat to medium-low. Pour into the skillet and fold slowly until softly set and the eggs reach 160°F.

  3. 3

    Fold, warm, and fill

    Fold the spinach, tomatoes, and half the feta into the eggs. Warm the pitas. Cut each pita in half and fill carefully. Finish with the remaining feta.

Breakfast-for-dinner works especially well when everything fits into a warm pita. Cook the vegetables first, fold the eggs gently over lower heat, and add feta at the end. Cook egg dishes to 160°F. Contains egg, wheat, and milk.

Questions before you cook

Why cook the vegetables before the eggs?

The tomatoes soften and the spinach wilts first. Move them to a bowl, lower the heat, then scramble the eggs before combining.

How do I fill the pitas without tearing them?

Warm the pitas before cutting them in half and fill gently. The recipe uses four pitas, making two halves per serving.

Substitutions and ingredient choices

Warm tortillas are an untested alternative serving option if pitas are unavailable. Check bread labels for allergens.

How should I store and reheat leftovers?

Refrigerate perishable leftovers in shallow containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use leftovers within 3–4 days. Reheat leftovers to 165°F, checking with a food thermometer. These are general USDA safety limits, not a tested shelf-life claim for this recipe.

Keep filling separate from bread where possible. Reheat the eggs gently and check their temperature before filling warm pitas.

USDA: Leftovers and Food Safety

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