Food & Cooking Recipes Breakfast & Brunch Recipes Dill Feta Scramble 3.0 (37) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 2 Begin each day with an energy-sustaining mix of carbs and protein. Here, a whole-wheat pita is filled with eggs (mostly whites) and a little feta. Ingredients 2 large eggs plus 4 large egg whites Coarse salt and ground pepper 1 ounce feta cheese, crumbled (¼ cup) 2 teaspoons olive oil 2 tablespoons fresh dill, coarsely chopped, plus more for garnish 1 whole-wheat pita (6-inch), halved Directions In a medium bowl, whisk together eggs and egg whites; season with salt and pepper. Whisk in cheese. In a small nonstick skillet, heat oil over medium-low. Cook eggs, scraping bottom frequently with a flexible heatproof spatula, until just set, 1 to 2 minutes; stir in dill. Spoon eggs into pita halves, and garnish with more dill. Print