So long as you have eggs in the refrigerator, you can throw together a healthy dinner in the same amount of time you'd need to order takeout.

Serves 2


  • 2 tsp. extra-virgin olive oil
  • 3 cups chopped Swiss chard, stems removed
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 3 Tbsp. pesto (such as Spinach-Pepita Pesto)
  • 2 whole grain pitas
  • 1/2 cup shredded Monterey Jack or Fontina
  • 2 eggs


Active time: 15 minutes
Total time: 25 minutes

Preheat oven to 425°. In a skillet, heat oil over medium heat. Add Swiss chard, salt, and pepper and cook until wilted, about 3 minutes. Set aside.

On a baking sheet, spread 1 1/2 Tbsp. pesto on each pita. Top each with half the sautéed chard and 1/4 cup cheese. Make a little well in the center and gently crack 1 egg in each. Drizzle additional pesto on top to taste. Bake until the egg whites are set but the yolks are still loose, 8 to 10 minutes. Cut into slices and serve.

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