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Photo:Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
Active Time:10 minsTotal Time:10 minsServings:2Jump to Nutrition Facts
Active Time:10 minsTotal Time:10 minsServings:2
Active Time:10 mins
Active Time:
10 mins
Total Time:10 mins
Total Time:
Servings:2
Servings:
2
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼cupdiced cucumber¼cupdicedtomato1tablespooncrumbledfeta cheese¾teaspoonza’atar, divided1teaspoonextra-virgin olive oil2largeeggs1(5-inch)whole-wheat pita, halved
Cook Mode(Keep screen awake)
Ingredients
¼cupdiced cucumber
¼cupdicedtomato
1tablespooncrumbledfeta cheese
¾teaspoonza’atar, divided
1teaspoonextra-virgin olive oil
2largeeggs
1(5-inch)whole-wheat pita, halved
DirectionsCombine ¼ cup each cucumber and tomato, 1 tablespoon feta and ½ teaspoon za’atar in a small bowl; toss to coat.Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Lexi JuhlHeat 1 teaspoon oil in a large nonstick skillet over medium heat. Break 2 eggs, one at a time, into the skillet. Cover and cook until the whites are set, about 2 minutes. Uncover and cook until the whites are completely set and the edges are crisp, about 2 minutes 30 seconds. Sprinkle the eggs with the remaining ¼ teaspoon za’atar; place each inside a pita half. Divide the cucumber-tomato mixture between the pitas.Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Lexi JuhlEatingWell.com, November 2024
Directions
Combine ¼ cup each cucumber and tomato, 1 tablespoon feta and ½ teaspoon za’atar in a small bowl; toss to coat.Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Lexi JuhlHeat 1 teaspoon oil in a large nonstick skillet over medium heat. Break 2 eggs, one at a time, into the skillet. Cover and cook until the whites are set, about 2 minutes. Uncover and cook until the whites are completely set and the edges are crisp, about 2 minutes 30 seconds. Sprinkle the eggs with the remaining ¼ teaspoon za’atar; place each inside a pita half. Divide the cucumber-tomato mixture between the pitas.Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
Combine ¼ cup each cucumber and tomato, 1 tablespoon feta and ½ teaspoon za’atar in a small bowl; toss to coat.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Break 2 eggs, one at a time, into the skillet. Cover and cook until the whites are set, about 2 minutes. Uncover and cook until the whites are completely set and the edges are crisp, about 2 minutes 30 seconds. Sprinkle the eggs with the remaining ¼ teaspoon za’atar; place each inside a pita half. Divide the cucumber-tomato mixture between the pitas.
EatingWell.com, November 2024
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Nutrition Facts(per serving)368Calories10gFat55gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
