We love this savory breakfast for the weekend, when we want something extra satisfying and healthy. The feta adds such a great flavor with the sundried tomatoes, and we love that we're getting in some leafy greens!
2 Angel Bakeries pitas
4 large eggs
1/2 cup crumbled feta cheese
1/4 cup chopped sundried tomatoes
1 cup cooked spinach, drained
Salt and pepper to taste
Olive oil or cooking spray for frying
Heat a skillet over medium heat and add a drizzle of olive oil or spray with cooking spray to prevent sticking.
In a small bowl, whisk the eggs together until well beaten. Season with salt and pepper to taste.
Pour the beaten eggs into the heated skillet and cook, stirring occasionally, until the eggs are scrambled and fully cooked. Remove from heat.
Warm the pitas in a toaster oven or oven until slightly softened.
Cut each pita in half to form two pockets.
Gently open each pita pocket and fill with a quarter of the scrambled eggs, followed by a quarter of the crumbled feta cheese, chopped sundried tomatoes, and cooked spinach.
Repeat with the remaining pitas and filling ingredients.
Serve the breakfast sandwiches warm and enjoy!