Greek-Style Breakfast Pitas

 Simply 5 cookbook pg 11      2 servings                                         3 pts
3 lg eggs
¼ c crumbled reduced-fat feta cheese
¼ t black pepper
1/8 t salt
1 c tightly packed baby spinach
½ c grape or cherry tomatoes, halved
1 large whole wheat pita bread, halved and toasted

1. Beat eggs in small bowl. Stir in feta, pepper, and salt.
2. Spray medium heavy skillet w/non-stick sprayand set over med-high heat. Add spinach and cook, stirring occasionally, until wilted, about 2 minutes.
3. Reduce heat to medium, Add egg mixture and tomatoes and cook, stirring frequently, until eggs are just set, about 1 ½ minutes. Spoon egg-tomato mixture evenly into pita halves.
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