Veggie egg pittas
Average rating:
These pitta pockets filled with scrambled eggs, tomatoes and onions are tasty, healthy and only take 10 minutes to make!
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Prep time: 5 mins
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Cooking time: 5 mins
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Serves: 2
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Costs: Cheap as chips
Ingredients
- 15ml/1 tbsp vegetable oil
- 2 spring onions, sliced
- 100g/4oz cherry tomatoes, halved
- 4 large eggs
- 2 wholemeal pitta breads, toasted
Method
- Heat the oil in a non-stick pan, add onions and tomatoes and fry for 1 min.
- Beat the eggs with salt and freshly ground black pepper.
- Pour the egg mixture into the pan. Cook over a gentle heat for 3 mins, stirring until scrambled and then set aside.
- Cut the pitta breads in half and open to make pockets. Spoon the egg and tomato mixture into each pocket. Serve warm.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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