Category: Banting Recipes, Breakfast, Breakfast Recipes, Egg Dishes, Healthy Recipes, Heart Healthy Recipes, Kids Meals, Life Style Recipes, Lunch, Meal Times, Pastry Recipe, Recipes, Summer Recipes, Vegetable Recipes
Cuisine: African, European, Italian/USA, Mexican Food, South African
Cooking Method: Stove Top
Yields:
4 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
15 Mins
Total Time:
20 Mins
I would for sure have this recipe available for my camping trips.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD:
- 1. Heat Olive Oil in a large nonstick skillet over medium heat. Add Spinach and Salt and cook until steaming hot stirring occasionally. Add Eggs and cook stirring the Eggs as they set until they form soft curds and are just moist for about 4 to 5 minutes. Add Feta & Pepper and cook until set.
- 2. Spread Pesto inside pita pockets, 2 teaspoons per pita. Divide the egg mixture among the pitas.
- 3. Can be served with fresh Mango slices on the side.
