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This Mediterranean-Egg & Spinach Breakfast Pita is a great on-the-go breakfast goodie that’s filling and won’t weigh you down! It is made with eggs, fresh spinach and sundried tomatoes, and is absolutely delicious. It’s perfect for those mornings when you don’t have a lot of time.

Mediterranean Egg & Spinach Breakfast Pitas

Recipe Features:

Mediterranean flavors
Fluffy eggs
Greens

Ingredient Notes For This Mediterranean-Egg & Spinach Breakfast Pita:

Oil – Be sure to use some sundried tomato oil for cooking. It adds such great flavor and reinforces that flavor throughout the dish.
Spinach – Two handfuls may seem like a lot here, but it really isn’t. While cooking, it will wilt down quite nicely.
Cheese – The Parmigiano Reggiano cheese is optional here. It is good though!
Pita Pockets – I like to toast these in the oven on broil for just a couple of minutes. The toaster will work as well, but you have to be careful they don’t get stuck in the grates and burn.
Servings – This quantity makes 3 full pitas. (It only served two of us though).

This breakfast pita is very filling so you won’t need much added to it. But if you choose, you can maybe add a fruity yogurt parfait, some juice and of course, coffee. You can’t forget the coffee! 😉

And, for more egg recipes, please give these a try:

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Mediterranean-Egg & Spinach Breakfast Pita

Author: Naomi
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 servings 1x

Print Recipe

Description

This breakfast pita is a great on-the-go breakfast goodie that’s filling and won’t weigh you down! It is made with eggs, fresh spinach and sundried tomatoes, and is absolutely delicious. It’s perfect for those mornings when you don’t have a lot of time.

Ingredients

Units Scale

5–6 Eggs, scrambled
The Original Oatly Oat Milk, or milk of choice
1 tsp Sundried Tomato oil, reserved
1 Garlic Clove, minced
1/4 cup Sundried Tomatoes, diced
2 handfuls Spinach
Himalayan Pink Salt, to taste
Freshly Ground Black Pepper, to taste
3 halves Oat Bran and Whole Wheat Pita Bread, lightly toasted
Optional: 1/4 cup Parmigiano Reggiano, freshly grated (reserve some for topping)
Optional: Fresh Parsley

Instructions

Garlic: To a large skillet, on medium heat, add the sundried tomato oil and garlic and sauté until fragrant; just under 1 minute.
Wilt: Add the sundried tomatoes and spinach and wilt down, stirring frequently; about 5 minutes. While this is cooking, prep the eggs with a splash of milk; set aside.
Eggs: Reduce the heat to low, add the eggs, salt and pepper to taste and cook until desired doneness.
Optional: Right before it’s done, stir in most of the Parmigiano Reggiano.
Assemble: Divide the egg mixture evenly into three pita pockets, and sprinkle with the remaining cheese and parsley.

Notes

Servings: This quantity makes up to 3 full pitas. (It only served two of us though).
Pita Pockets: I like to toast these in the oven on broil for just a couple of minutes. The toaster will work as well, but you have to be careful they don’t get stuck in the grates and burn.

Category: Breakfast
Cuisine: American

Keywords: Brunch, Easy Breakfast Recipes, Egg Recipes, Main Dish, Spinach, Sundried Tomato