Greek-Inspired Sunrise Breakfast Pitas
Warm pita bread stuffed with scrambled eggs, feta, spinach, and fresh tomato, bringing Mediterranean sunshine to your campsite breakfast. Quick, colorful, and easy to assemble.
Equipment
- Cast iron skillet
- Spatula
- Knife
- Cutting board
Ingredients
- 4 pita breads halved
- 6 eggs beaten
- 1 cup baby spinach chopped
- 1 medium tomato diced
- 1/2 cup crumbled feta cheese
- 2 tbsp olive oil
- 1/4 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat olive oil in skillet over medium heat.
- Add spinach and cook until wilted, about 1 minute.
- Pour in eggs, season with oregano, salt, and pepper. Scramble gently until just set.
- Remove from heat. Stir in feta and tomatoes.
- Stuff egg mixture into warm pita halves and serve immediately.
Notes
Wrap filled pitas in foil and keep near campfire embers to stay warm while you prep other dishes. Excellent for grab-and-go mornings.