Greek · Breakfast
Egg and Cheese Sandwich
Soft scrambled eggs and crumbled feta cheese layered in a warmed pita with fresh tomato, cucumber, red onion, dill and oregano, finished with olive oil. A classic Greek breakfast sandwich balancing creamy, tangy and herbaceous flavors in a simple, handheld form.
$3
7 minsPrep
6 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
415Calories
23.8gProtein
23.2gFat
27.5gCarbs
3.9gSugar
2.8gFiber
1110mgSodium
441mgChol
10.3gSat Fat
435mgPotassium
285mgCalcium
3.4mgIron
1.4mcgVitamin B12
7mgVitamin C
vegetarian
low-calorie
mediterranean
vegetarian
breakfast
Instructions
1
Prep
Crack eggs into a small bowl, add salt and pepper, and whisk with a fork until fully combined and slightly frothy.
2
Warm
Heat pita in a dry skillet over medium heat for 2 minutes total, turning once, until soft and lightly spotted.
3
Sauté
Heat olive oil in a nonstick skillet over medium-low heat, pour in whisked eggs, and cook 3 minutes, stirring gently, until soft curds form.
4
Build
Split warm pita, layer in eggs, feta, tomato, cucumber, onion, fresh dill and dried oregano, then fold closed.
5
Plate
Serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 2.8 oz80g feta, crumbled
- 22 pita (65g, one standard 6-inch pita)
- 2 tsp2 tsp olive oil
- 4 tsp4 tsp fresh dill
- 1/2 tsp1/2 tsp oregano-dried
- 44 tomato slices (60g)
- 66 cucumber slices (40g)
- 44 thin red onion rings (20g)
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
