Greek Skillet Egg Pitas
Powdered eggs, dried spinach, and feta scrambled in one pan and folded into warm pita.
- calories
- 620
- weight
- 6 oz
- cal / oz
- 103
- protein
- 26 g
- serves
- 2, scales
- prep
- 5 min
- cook
- 8 min
- total time
- 13 min
- water
- 120 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Canister stove
- Liquid fuel
- Campfire coals
- Car camping
- Basecamp
- Backpacking
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Pita breads | 2 large | pack flat in a rigid bin or they arrive as crumbs |
|---|---|---|
| Powdered whole egg | 6 tbsp | equals about 4 eggs |
| Dried baby spinach | 1/2 cup loose | freeze-dried or home-dried |
| Sun-dried tomato | 1/4 cup | chopped, oil-packed drained or dry |
| Feta cheese | 2 oz | crumbled; vacuum-packed keeps a few days out of a cooler |
| Olive oil | 1 tbsp | |
| Dried oregano | 1 tsp | |
| Salt and black pepper | to taste |
Method
- Put the spinach and tomato in a mug with 60 ml of just-boiled water. Let them sit five minutes, then drain off anything that pools.
- Whisk the egg powder with 120 ml of warm water in the same mug or a bottle. Let it stand two minutes so it stops being lumpy.
- Heat the oil in the skillet over a low flame. Add the drained spinach and tomato and the oregano, and stir for a minute.
- Pour in the egg and move it constantly with a spatula. Pull it off the heat while it still looks slightly wet.
- Stir in the feta, salt, and pepper. Wipe the pan and warm each pita over the flame for about thirty seconds a side.
- Fold the eggs into the pitas and eat standing up.
The original is a cooler breakfast: fresh eggs, fresh spinach, a tomato you cut on a board. This version drops all three so it can ride in a pack for a few days. Powdered whole egg rehydrates into a real scramble as long as you mix it with water first and never dump the powder straight into the pan. Dried spinach and sun-dried tomato give back most of what the fresh versions did, and they weigh almost nothing.
Feta is the one thing worth carrying cold-ish. It is a brined cheese, so it holds up better than most, but plan on eating it in the first two days out. The pita is structural, not decorative — it turns a loose scramble into something you can hold, which is the whole reason to make this instead of eggs in a bowl.
Packing
Egg powder, dried spinach, tomato, and oregano go in one bag as a single premix. Feta and oil ride separately. Pitas go on top of the pack, not in the middle.
Variations
- Swap the pita for a flour tortilla, which crushes less and packs flatter.
- A packet of olives or a squeeze of lemon powder pushes it further toward the original.
- No feta available, add a tablespoon of grated hard parmesan instead.
https://camprecipes.com/greek-inspired-sunrise-breakfast-pitas