Greek · Breakfast
Egg and Cheese Breakfast Flatbread
A folded Greek-style flatbread built on warm pita, filled with soft scrambled eggs, crumbled feta, and fresh tomato, cucumber and red onion. Finished with a scatter of oregano and fresh dill, it delivers a savoury, tangy breakfast wrap that eats in one hand.
$3
8 minsPrep
6 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
468Calories
24.8gProtein
25.5gFat
32.8gCarbs
4.2gSugar
3.1gFiber
1118mgSodium
447mgChol
10.2gSat Fat
495mgPotassium
315mgCalcium
3.6mgIron
1.4mcgVitamin B12
9.2mgVitamin C
vegetarian
gluten-free-adaptable
mediterranean
vegetarian
breakfast
Instructions
1
Prep
Crack eggs into a bowl and whisk until combined. Dice tomato and cucumber, slice red onion, chop dill and oregano.
2
Saute
Warm olive oil in a nonstick skillet over medium-low heat for 3 minutes, stirring gently until eggs form soft, glossy curds; season with salt and pepper.
3
Char
Warm pita directly in a dry skillet over medium heat for 20–30 seconds per side until lightly speckled brown.
4
Plate
Lay pita flat, spoon eggs down center, scatter feta, tomato, cucumber, red onion, dill and oregano over top, fold into half-moon and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420gabout 4 large egg
- 2.8 oz40g, about 1/4 cup feta cheese
- 22 pita (about 60g)
- 70g70g tomato
- 60g60g cucumber
- 4 tbsp4 tbsp red onion
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp fresh dill
- 1/2 tsp1/2 tsp oregano
- salt, to taste
- black pepper, to taste
