Food & Cooking Recipes Breakfast & Brunch Recipes Dill Feta Scramble 3.0 (37) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print