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Mediterranean Egg Breakfast Pita

A protein-packed Mediterranean breakfast wrap filled with fluffy eggs, fresh vegetables, feta cheese, and herbs inside warm pita bread.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 pitas
Course: Breakfast & Brunch
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 4 eggs
  • 2 whole wheat pita breads
  • 1 tbsp olive oil
  • 1 clove garlic minced
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup cucumber diced
  • 1/4 cup kalamata olives sliced
  • 1/2 cup fresh spinach
  • 1/3 cup feta cheese crumbled
  • 2 tbsp fresh parsley chopped
  • salt and black pepper to taste
Optional Add Ins
  • 1/4 avocado sliced
  • 2 tbsp hummus
  • 1 tbsp Greek yogurt

Equipment

  • Skillet
  • Spatula
  • Mixing bowl

Method
 

  1. Prepare vegetables by slicing tomatoes, dicing cucumber, slicing olives, and chopping parsley.
  2. Heat olive oil in a skillet over medium heat and sauté garlic until fragrant.
  3. Whisk eggs with salt and pepper, pour into the skillet, and scramble until soft.
  4. Add spinach during the final minute of cooking until wilted.
  5. Warm pita bread in a skillet or microwave until soft.
  6. Fill each pita with scrambled eggs, tomatoes, cucumber, olives, feta, and parsley.
  7. Add optional toppings like hummus or avocado, then serve immediately.

Notes

Do not overcook the eggs to keep them soft and fluffy. Warm pita bread before filling to prevent tearing.