Greek breakfast pitas with eggs and tzatziki
18 min · 36 g protein · 401 cals / serving
Soft scrambled eggs with wilted spinach and a little feta, packed into warm whole-wheat pita pockets with plenty of thick garlicky tzatziki, tomatoes, cucumber and red onion. A Greek salad and breakfast in one handheld.
Ingredients
Tzatziki
- 3/4 cup + 1 tbsp nonfat Greek yogurt
- 1/2 large cucumber, half grated and squeezed dry, half sliced
- 1 small clove garlic, grated
- 1 tbsp fresh dill, chopped, or mint
- 1 tsp lemon juice
- 1/4 tsp salt
Eggs
- 1/2 tsp olive oil
- 3 big handfuls baby spinach
- 2 eggs
- 3/4 cup + 1 tbsp liquid egg white, or 6 egg whites
- 3/4 oz feta cheese, crumbled
- 1/2 tsp dried oregano
- a few grinds black pepper
To fill
- 2 small pitas whole wheat pita bread, about 5-inch (13 cm) and 50 g each, halved
- 10–12 cherry tomatoes, halved
- 1 thin slice red onions, shaved
Steps
- Make the tzatziki: stir the grated, squeezed cucumber into the yogurt with the garlic, dill, lemon juice and a pinch of the salt. Keep the sliced cucumber for filling.
- Heat the oil in a nonstick pan over medium heat and wilt the spinach, 1 minute.
- Whisk the eggs and egg whites with the oregano, pepper and remaining salt, pour into the pan and stir gently over medium-low heat until softly set, 2–3 minutes. Take off the heat and fold in the feta.
- Warm the pita halves in a dry pan or toaster until puffy and open each pocket. Spread a spoon of tzatziki inside, fill with the eggs, tomatoes, sliced cucumber and onion, and top with the rest of the tzatziki.
Good to know
Can I make it ahead?
The tzatziki keeps 3 days in the fridge, and the eggs are quick, so morning work is just the pan. Filled pitas go soggy, so fill them to eat.
Whole eggs only?
Five whole eggs instead of two eggs and the whites make a richer, more yellow scramble, at about 58 instead of 68.
Per
- Calories
- 83
- Protein
- (37%)
- 8 g
- Fat
- (23%)
- 2 g
- Carbohydrates
- (40%)
- 9 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 188 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 802 kcal goes into the pot and 1056 g of ingredients comes out as about 970 g of food: 83 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.