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Egg and Cheese Pita with Onion and Basil

Egg and Cheese Pita with Onion and Basil

A high flavor pita sandwich that can be served for breakfast or lunch. This recipe is design to have high protein and low sodium.

Servings:  24


Pita Pocket, warm cut in half
Olive Oil
2 Tbsp.
Yellow Onion, thinly sliced
6 cups
Cherry Tomatoes cut in half
1 lb.
Fresh Basil chopped
1 1/2 Cups
Feta Cheese, Crumbled
12 oz.
Black Pepper
1 tsp.


  1. In a skillet over medium heat, heat olive oil.
  2. Add onion and cook, stirring occasionally, until soft, about 3 minutes. Add cherry tomatoes and basil, and season with pepper. Cook, stirring occasionally, until tomatoes are soft, about 5 minutes.
  3. Remove from heat and hold warm.
  4. Heat a nonstick skillet over low heat.
  5. Add eggs to nonstick skillet and cook stirring constantly, until egg is set but still runny, about 1 minute. Add cheese and remove from heat, continuing to stir so cheese softens and starts to melt.
  6. For 1 Portion: Place 3 oz. tomato mixture in each pita half and top with each with 2 oz. egg and cheese mixture.


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