No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Scrambled Eggs with Spinach and Tomatoes

Scrambled Eggs with Spinach and Tomatoes

Source: Whole Living, September 2011


  • 4 large eggs
  • Salt and pepper
  • 2 teaspoon olive oil
  • 1/2 cup spinach
  • 1/2 cup cherry tomatoes (halved)
  • 2 toasted pita halves


  1. Whisk eggs; season with salt and pepper. In a skillet, heat oil over medium-low heat. Cook eggs, stirring frequently, until just set, 1 to 2 minutes; stir in spinach and tomatoes. Spoon mixture into pita halves.

Related Topics