Dill, Feta, Scrambled Egg Pita

Dill is typically thought of as an herb to be used sparingly. In this recipe, the flavor nicely balances the tanginess of the feta. Enjoy!

Serves 4


8 large eggs

Coarse salt and ground pepper

4 ounces feta cheese, crumbled

8 teaspoons olive oil

8 tablespoons fresh dill, coarsely chopped, plus more for garnish

4 pitas, halved


In a medium bowl, whisk eggs and season with salt and pepper. Whisk in cheese.

In a small skillet, heat oil over medium-low. Cook eggs, scraping bottom frequently with a spatula, until just set, 1 to 2 minutes; stir in dill.

Spoon eggs into pita halves, and garnish with more dill.