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!
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.