Spinach Feta Egg Pita

• 150 g (3 large eggs) — Large whole eggs, raw
• 50 g (1 medium pita) — Whole-wheat pita bread
• 35 g (about 1/3 cup), crumbled — Feta cheese
• 1 cup (30 g), packed — Raw baby spinach
• 50 g (about 1/3 cup), halved — Raw cherry tomatoes
• 1 tsp (4.5 g) — Extra-virgin olive oil
• 1 tsp (5 g) — Fresh lemon juice
• 1/2 tsp (0.5 g) — Dried oregano leaves
• 1/8 tsp (0.3 g) — Ground black pepper

Method

1. 1Warm and open the pitaWarm the pita in a dry 10-inch skillet over medium heat for 30 seconds per side.1 minLook for: The ingredients are fully prepared and ready for the next action.
2. 2Transfer it to a clean boardTransfer it to a clean board and carefully open one edge into a pocket.Look for: The pita is flexible and warm with no brittle edges or scorched spots.Safety: Use a clean board for the warmed pita and keep it away from raw egg and eggshells.
3. 3Wilt the tomatoes and spinachAdd the olive oil, tomatoes, spinach, and oregano to the skillet over medium heat.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Keep the pan handle turned inward and stand back from moisture released by the tomatoes.
4. 4Cook for 2 minutesCook for 2 minutes, stirring, until the spinach collapses and the tomato cut sides begin to soften.2 minLook for: The spinach is fully wilted but still green and the tomatoes remain in distinct juicy pieces.
5. 5Cook the feta eggsWhisk the eggs with the black pepper, pour them over the tomatoes and spinach.Look for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Cook over medium-low for 3 to 4 minutesCook over medium-low for 3 to 4 minutes, folding slowly. Add the feta during the final minute and continue until no liquid egg remains and the mixture reaches 160°F.4 min · 160°FLook for: Large soft curds hold their shape, the feta has softened, and the egg mixture reads 160°F.Safety: Wash hands after cracking the eggs and use a clean spatula after the eggs reach 160°F.
7. 7Fill and finish the pitaRemove the skillet from the heat, fold the lemon juice through the egg mixture.Look for: The mixture is even and ready for the next action, with no dry pockets.Safety: The filling will be hot; serve immediately or refrigerate it within 2 hours.
8. 8Spoon all of it into the warm pita pocketSpoon all of it into the warm pita pocket; rest for 1 minute before eating.1 minLook for: The filling sits securely inside the pita without a pool of liquid at the bottom.