Aleppo Pepper Egg Breakfast Pita

• 150 g (3 large eggs) — Large whole eggs, raw
• 60 g (1 pita) — Whole-wheat pita bread
• 50 g (about 3 tbsp) — Plain nonfat Greek yogurt
• 40 g — Raw baby spinach
• 70 g, halved — Raw cherry tomatoes
• 60 g, diced — Cucumber with peel
• 8 g (about 1 1/2 tsp) — Fresh lemon juice
• 3 g (about 3/4 tsp) — Extra-virgin olive oil
• 1 g (about 1/2 tsp) — Aleppo-style chile flakes
• 0.5 g (about 1/8 tsp) — Fine salt

Method

1. 1Measure ingredients: Mix the lemon yogurtMeasure nonfat greek yogurt, lemon juice, salt, and wheat pita bread using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Mix the lemon yogurtStir Greek yogurt with lemon juice and half the salt for 45 seconds, then spread it inside the opened pita.1 minLook for: The yogurt is smooth, tangy, and evenly spread from the base to the opening.Safety: Keep yogurt chilled until the pita is assembled.
3. 3Cook the Aleppo eggsHeat olive oil in a nonstick skillet over medium. Wilt spinach for 60 seconds. Whisk eggs with Aleppo pepper and remaining salt.1 minLook for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Pour themPour them in, and fold slowly for 3 to 4 minutes.4 min · 160°FLook for: The eggs form tender red-flecked curds with no liquid patches and reach 160°F.Safety: Wash hands after cracking eggs and verify the curds reach 160°F.
5. 5Fill the breakfast pitaWarm the pita in the dry skillet for 30 seconds per side.2 minLook for: The ingredients are fully prepared and ready for the next action.
6. 6Fill it with Aleppo eggsFill it with Aleppo eggs, tomatoes, and cucumber and serve immediately.Look for: The pita is warm and pliable, with eggs at the bottom and crisp vegetables above them.Safety: Use a clean plate for cooked eggs and refrigerate any leftovers within 2 hours.