Breakfast Pita Sandwich with Scrambled Eggs, Feta and Spinach

Name: Breakfast Pita Sandwich with Scrambled Eggs, Feta and Spinach
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 5 large (250 g) large eggs, cracked into a bowl; 2 tablespoons (30 ml) whole milk; kosher salt, a small pinch, to taste (feta is salty); black pepper, freshly ground, to taste; 1 tablespoon (14 g) extra-virgin olive oil; 2 cups, loosely packed (60 g) baby spinach, rinsed, dried and roughly chopped; ½ cup (75 g) feta cheese, crumbled into small chunks; 2 pitas (120 g) pita breads with pockets, about 7 inches (18 cm), whole; 1 medium (150 g) ripe tomato, cut into 6 thin slices, patted dry; ½ lemon (30 g) lemon, cut into wedges for squeezing; ¼ teaspoon (½ g) dried oregano (optional)

From the MyKitchenBank Kitchen

Soft, creamy scrambled eggs folded with wilted baby spinach and salty feta, tucked into warm pita with juicy tomato and a squeeze of lemon. A fast, filling Mediterranean-style breakfast that's ready in about 20 minutes.

Prep: 10 min
Cook: 9 min
Total: 19 min
Makes: 2 filled sandwiches

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Steps

Before you start

Have everything chopped and measured before you turn on the stove; scrambled eggs cook fast and wait for no one.
Use pita with a pocket, about 7 inches (18 cm) across. Pocketless flatbread also works, folded around the filling.
Pat the tomato slices dry with a paper towel so the sandwich doesn't turn soggy.
Crumble the feta by hand into large, irregular pieces for the best flavor and texture.

1
Whisk the eggs
- In a medium bowl, whisk the eggs, milk, a small pinch of salt and a few grinds of pepper with a fork for about 30 seconds, until the mixture is uniformly pale yellow with no streaks of white.
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Ready when: No visible streaks of egg white remain.
Tip: Go easy on salt; the feta adds plenty.
2
Prep the fillings
- Rinse and dry the spinach, then chop it roughly.
- Crumble the feta, slice the tomato into 6 thin slices and blot them on a paper towel.
- Cut the lemon into wedges.
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Tip: Wet spinach will water down the eggs, so dry it well.
3
Warm the pitas
- Heat a dry skillet over medium heat.
- Warm each pita for about 30 seconds per side, until soft, hot and lightly speckled.
- Wrap them in a clean towel to keep warm, then wipe out the skillet.
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Ready when: Pitas are pliable, hot to the touch and lightly speckled.
Tip: Don't overheat them or they turn crisp and crack when opened.
4
Wilt the spinach
- Heat the olive oil in the 10-inch nonstick skillet over medium heat for 30 seconds.
- Add the spinach and stir for 45 to 60 seconds, until just wilted and bright green.
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Ready when: Spinach is collapsed, bright green and no longer stiff.
5
Scramble gently
- Reduce the heat to medium-low and pour in the eggs.
- Let them sit for 15 seconds, then push them slowly from the edges to the center with a silicone spatula, forming large soft curds.
- Continue for 2 to 3 minutes.
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Ready when: Eggs form large, soft curds that are mostly set but still glossy and slightly wet.
Tip: Remove from the heat while they still look a touch underdone; residual heat finishes them.
6
Fold in feta
- Take the skillet off the heat.
- Fold in two-thirds of the feta and sprinkle with the oregano, if using.
- Eggs should reach 160°F (71°C).
- Taste and add pepper if needed.
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Ready when: Eggs are fully set with no runny liquid and the feta is just starting to soften.
7
Assemble and serve
- Cut each pita open along one edge to form a pocket, or halve and open each.
- Tuck in 3 tomato slices per pita, then spoon in the egg mixture.
- Top with the remaining feta and a squeeze of lemon.
- Serve right away.
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Ready when: Pockets are generously filled and the eggs are still steaming.
Tip: Put the tomato against the pita first and the eggs on top so the bread stays dry.

Good to know

Tips

Cook eggs over medium-low heat; high heat makes them rubbery and dry.
Use a nonstick skillet so the eggs release easily and you need very little oil.
Add a spoonful of hummus or a few olives inside the pita for extra Mediterranean flavor.
A pinch of red pepper flakes or a drizzle of hot sauce adds a little heat.

Make ahead

"Wilt the spinach and slice the tomato up to 1 day ahead and refrigerate separately in airtight containers. Scramble the eggs just before serving."

Storage & reheating

"Best eaten immediately. Refrigerate leftover scrambled egg filling in an airtight container for up to 2 days; reheat in a skillet over low heat for 1 to 2 minutes or microwave in 20-second bursts. Assembled sandwiches keep in the fridge wrapped for 1 day but get soggy. Freezing is not recommended for the filling; plain pitas freeze for up to 2 months."

Substitutions

feta cheese → goat cheese or shredded halloumi. Goat cheese is creamier and melts in; halloumi adds a chewier, salty bite.
pita breads with pockets, about 7 inches (18 cm) → whole-wheat pita or naan. Naan is thicker; fold it around the filling rather than opening a pocket.
baby spinach → baby kale or arugula. Chop kale finely and cook 1 minute longer; add arugula raw at the end.
whole milk → water or plain Greek yogurt. Water gives slightly firmer eggs; yogurt makes them tangier and creamier.