Skip to content

Breakfast pita *NEW

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:

, ,

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:

Cooked zucchini and cheese arancini balls served on a thick wooden cutting board with chives and a small dish of lemon wedges in the background for serving. 

Zucchini and cheese arancini *NEW

Jar nachos stacked in a tall glass jar wrapped with a string of twine. Served with pita chips, lemon wedges and a brown napkin on the side.

Jar Nachos *NEW

Cooked braised chicken and vegies in a large white plate with a white cloth napkin, serving plates and forks on the side.

Braised chicken and vegies *NEW