3 large eggs + 4 egg whites
¼ tsp each sea salt and ground black pepper
2 tbsp plain whole-milk kefir
½ tbsp fresh lemon juice
½ tbsp tahini paste
½ tbsp chopped fresh chives + additional for garnish
1 tsp olive oil
¼ cup chopped yellow onion
½ cup each chopped red and green bell pepper
1 6-inch whole-grain pocket-style pita, halved
In a small bowl, whisk together eggs, egg whites, salt and pepper. In a separate bowl, combine kefir, lemon juice, tahini and chives. Set bowls side.
In a large skillet on medium-high, heat oil. Add onion and cook, stirring often, until soft, 2 to 3 minutes. Add red and green peppers and continue cooking, stirring often, until peppers soften, 4 minutes more.
Reduce heat to medium-low and add egg mixture. Cook, stirring often, until eggs are set, 4 to 5 minutes. (TIP: Remove from heat when eggs are slightly wet, as residual heat from the pan will continue to cook eggs.)
Divide egg mixture among pita halves; drizzle with tahini mixture. Garnish with additional chives.