Mediterranean Chicken Breakfast Pita

Let's Cook

1. Step 1.

   In a small bowl, whisk together the 1 whole egg and 100 g egg whites with a pinch of black pepper until well combined. Heat a nonstick skillet over medium heat and add the 40 g spinach, cooking for 1–2 minutes until wilted. Pour in the egg mixture and scramble gently with a spatula, stirring until just set but still soft, about 2–3 minutes. Remove from heat.

2. Step 2.

   While the eggs cook, warm the 90 g prepared chicken in a separate small pan over medium heat or in the microwave until heated through, about 2–3 minutes. At the same time, warm the whole-wheat pita in a toaster or dry skillet until pliable and lightly toasted.

3. Step 3.

   Once the pita is warm, use a knife to cut a pocket in the top, or slice it in half crosswise. Fill the pita with the scrambled eggs, warmed chicken, 70 g tomato (sliced or chopped), 50 g cucumber (sliced), and 25 g crumbled feta.

4. Step 4.

   Drizzle the 30 g lemon-herb yogurt over the filling, then sprinkle with dried oregano and additional black pepper to taste. Serve immediately while warm.