4 oz. packed spinach (4 C.)

2 (6-inch) whole-grain pitas, halved horizontally

2 large plum tomatoes, thinly sliced

4 large eggs

1⁄4 tsp. salt

1⁄4 tsp. freshly ground black pepper

2 oz. reduced-fat feta cheese, crumbled (1⁄3 C.)

Preheat oven to 450°F. In a large nonstick skillet, heat 1 tsp. of oil over medium heat. Add spinach, in batches if necessary, and cook until wilted, 2 to 3 minutes. Brush inside of each pita round with 1 tsp. oil. Place pita rounds, oiled side up, on a large baking sheet and bake until starting to brown, about 5 minutes. Remove from the oven. Divide tomatoes and spinach evenly among pita halves, leaving an empty space in the center of each for an egg. Crack 1 egg into the center of each pita. Sprinkle with salt and pepper, return to the oven, and bake until yolks are lightly set, 8 to 10 minutes. Sprinkle with cheese and continue baking until cheese has softened, about 2 minutes more. Serve warm.

 

Yield:

Calories:

Fat:

Fiber: