Skip to content

Breakfast pita

0.5 serves of vegetables in each serve

Preparation time: 5 minutes

Cooking time: 5 minutes

Serves: 2

0.5 serves of vegetables in each half pita

Diet and Allergies:

, ,

Preparation time: 5 minutes

Cooking time: 5 minutes

Serves: 2

0.5 serves of vegetables in each half pita

Diet and Allergies:

, ,

Ingredients

Olive oil spray  
1 wholemeal pita, sliced in half  
cup baby spinach  
2 eggs, beaten  
Salt & pepper  

Method

Heat a frypan over medium-high heat. Spray with oil and add the spinach. Cook for 30 seconds. Add the eggs, season lightly with salt and pepper. Cook, stirring gently until cooked through. Remove and spoon egg mixture into the pitas. Serve immediately or wrap in foil to eat on the go.  

Tip 

  • If you’re eating these later, wait for the egg mix to cool before stuffing into the pitas.  

Share recipe:

You might also like:

Four couscous cakes on a white plate served on a white napkin with two couscous cakes, dipping sauce and lemon wedges on the side for serving with a knife and fork in the background.

Couscous cakes

Vegetable gratin in an oval oven-proof dish with a spoonful removed and sitting in a small bowl with a spoon to the side. Plates for serving in the top right of the image

Vegetable gratin

Lamb tagine and couscous served on a flat white plate with a knife, fork and napkin on the right.

Lamb tagine