Prep time: 10 minutes | Start to finish: 20 minutes | Serves: 4

Nutritional Information:

Ingredients:

• 5 teaspoons extra-virgin olive oil, divided
• 4 ounces packed spinach (4 cups)
• 2 (6-inch) whole-grain pitas, halved horizontally
• 2 large plum tomatoes, thinly sliced
• 4 large eggs
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon freshly ground black pepper
• 2 ounces reduced-fat feta cheese, crumbled (1⁄3 cup)

Directions:

1. Preheat oven to 450°F.
2. In a large nonstick skillet, heat 1 teaspoon of oil over medium heat. Add spinach, in batches if necessary, and cook until wilted, 2 to 3 minutes.
3. Brush inside of each pita round with 1 teaspoon oil. Place pita rounds, oiled side up, on a large baking sheet and bake until starting to brown, about 5 minutes. Remove from the oven.
4. Divide tomatoes and spinach evenly among pita halves, leaving an empty space in the center of each for an egg. Crack 1 egg into the center of each pita. Sprinkle with salt and pepper, return to the oven, and bake until yolks are lightly set, 8 to 10 minutes. Sprinkle with cheese and continue baking until cheese has softened, about 2 minutes more. Serve warm.

Recipe reprinted with permission from The South Beach Diet Taste of Summer Cookbook. For information on the book, click here.