Veggy egg pittas

Veggy egg pittas
  • Serves: 2
  • Prep: 5 mins
  • Cook: 4 mins

Veggy egg pittas recipe

Ingredients

  • 15ml/1tbsp vegetable oil
  • 2 spring onions, sliced
  • 100g/4oz cherry tomatoes, halved
  • 4 large British Lion eggs
  • 2 wholemeal pitta breads, toasted

Method

  1. Heat the oil in a non-stick pan, add onions and tomatoes; fry for 1 minute.
  2. Beat eggs with salt and freshly ground black pepper. Pour eggs into pan and cook over gentle heat for 3 minutes. Stir until scrambled and set aside.
  3. Cut pitta in half and open to make pockets. Spoon the egg mixture into each pocket. Serve warm.

Cooks tips

See also: the classic eggy bread recipe.

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