Scrambled Eggs with Spinach and Tomatoes
Enliven your morning scrambled eggs with spinach and cherry 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
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.