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
- Heat the oil in a non-stick pan, add onions and tomatoes; fry for 1 minute.
- 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.
- 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.
You might also like
Chickpea and poached egg salad
This is an easy and nutritious salad that can be prepared quickly and makes an excellent lunch!
Creamy scramble with salmon on rye
Creamy scramble with salmon on rye