Scrambled Eggs with Spinach and Tomatoes

Whole Living, September 2011
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  • 4 large eggs
  • Salt and pepper
  • 2 teaspoon olive oil
  • 1/2 cup spinach
  • 1/2 cup cherry tomatoes (halved)
  • 2 toasted pita halves


  1. Whisk eggs; season
    with salt and pepper. In a
    skillet, heat oil
    over medium-low heat. Cook
    eggs, stirring frequently,
    until just set, 1 to 2 minutes;
    stir in spinach and tomatoes. Spoon mixture into
    pita halves.

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