Every once in a while, probably for about a week or two, I eat eggs pretty much every day. It’s not planned or anything, I just wake up one day wanting eggs, so I make a lot of egg dishes. Luckily, eggs are very versatile and you can do a lot with them. Earlier on the week I made eggs in a basket (Matt insists on calling them Toad in a hole) with whole wheat bagels instead of bread. Why? Cause the idea popped into my head and that was all I could think of, that, and I had no actual bread.
The other day I saw a picture of some fried eggs on a tortilla, and thought that was good. Yesterday I bought pita to make a sandwich, and decided to try the same with pita bread. The result was pretty delicious. The only thing I would have changed would be to not use so much olive oil when I toast the pita, the bread soaks up a LOT. I ended up pulling some out with paper towels. I also had the pan too hot, and my over easy eggs quickly had to turn into scrambled, but that ended up working out better. Enjoy!
Eggs on Pita
1 pita bread
Small handful fresh mushrooms
Handful of fresh spinach
Salt and pepper
- Heat a skillet with some olive oil to medium high heat. Toast the pita on both sides until dark brown.
- Saute the mushrooms in the same skillet, and top the pita.
- Cook the eggs however you like, I suggest fried or scrambled, don’t forget salt and pepper!. Top the pita with the eggs, handful of spinach and feta cheese. Eat it with a fork or knife, or squish it up into a sandwich.