Greek Breakfast Pockets

Greek Breakfast Pockets

prep time

minutes
cook time

minute
servings
4

Ingredients











Cooking Instructions

1

In small bowl, stir together yogurt and lemon juice; set aside.


2

In nonstick skillet over medium-high heat, cook sausage, stirring frequently and crumbling for 2 minutes. Add onions, olives and mushrooms; cook 4 minutes more. Add spinach leaves and cook until wilted and sausage is fully cooked, about 1 to 3 minutes. Add eggs and cook, stirring constantly until almost dry. Remove from heat and stir in feta. Stuff each pita half with feta-egg mixture. Serve immediately with lemon yogurt.


3

Line pita with additional spinach leaves, if desired.


Ingredients











Cooking Instructions

1

In small bowl, stir together yogurt and lemon juice; set aside.


2

In nonstick skillet over medium-high heat, cook sausage, stirring frequently and crumbling for 2 minutes. Add onions, olives and mushrooms; cook 4 minutes more. Add spinach leaves and cook until wilted and sausage is fully cooked, about 1 to 3 minutes. Add eggs and cook, stirring constantly until almost dry. Remove from heat and stir in feta. Stuff each pita half with feta-egg mixture. Serve immediately with lemon yogurt.


3

Line pita with additional spinach leaves, if desired.


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