Spanakopita scrambled egg pitas

SpanakopitaScrambledEggPitas
Lunch today, October 24, 2019
Delicious and kind of quick lunch. Please buy or make some really delicious pitas it make it so more delicious .
4 servings

1 tablespoon extra-virgin olive oil
1 (10 ounce) block frozen chopped spinach, thawed, drained and squeezed dry
Pinch salt
8 large eggs, beaten
¼ cup finely crumbled feta cheese
Freshly ground pepper to taste
8 teaspoons sun-dried tomato tapenade or sun-dried tomato pesto
4 whole-wheat pitas (5-inch), cut in half, warmed if desired (see Tip)

Tip: To warm pita: Wrap in foil; bake in toaster oven at 350°F until hot, 8 to 10 minutes.

Serving size: 2 pita halves & 1 cup egg mixture
Per serving: 303 calories; 16 g fat(5 g sat); 4 g fiber; 21 g carbohydrates; 20 g protein; 163 mcg folate; 380 mg cholesterol; 3 g sugars; 0 g added sugars; 9,025 IU vitamin A; 7 mg vitamin C; 198 mg calcium; 4 mg iron; 534 mg sodium; 437 mg potassium
Nutrition Bonus: Vitamin A (180% daily value), Folate (41% dv), Iron (22% dv), Calcium (20% dv)
Carbohydrate Servings: 1½
Exchanges: 2 medium-fat protein, 1 fat, 1 starch, ½ vegetable

Inspiration@EatingWell.com
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