Dill-Feta Scrambled Eggs in Pita
Recipe information
Yield
serves 2
Ingredients
2 large whole eggs plus 4 egg whites
Coarse salt and freshly ground pepper
1/4 cup crumbled feta cheese (1 ounce)
2 teaspoons olive oil
2 tablespoons fresh dill, coarsely chopped, plus more for garnish
1 whole-wheat pita (6-inch size), halved
Preparation
Step 1
Whisk together whole eggs and egg whites; season with salt and pepper. Whisk in cheese to combine.
Step 2
In a small skillet, heat oil over medium-low. Cook eggs, scraping across bottom of pan frequently with a flexible heatproof spatula, until just set, 1 to 2 minutes; stir in dill, and remove from heat. Spoon eggs into pita halves, and garnish with more dill.
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Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
