Wholemeal pitta pockets with egg, tomato and spinach

Name: Wholemeal pitta pockets with egg, tomato and spinach
Total time: 15 min
Cuisine: Middle Eastern
Ingredients: 2 wholemeal pitta breads; 4 eggs; 2 tomatoes, sliced; 60g baby spinach; 1 tsp dried oregano; 1 tbsp 0% fat Greek yoghurt; 1 tsp ground cumin; 5ml low fat cooking spray

Warm wholemeal pittas stuffed with soft egg, juicy tomato and spinach. A good one to take out of the house.

Time15 min
LevelEasy
Costabout £1.40 a head

2 servings

Ingredients

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2wholemeal pitta breads
4eggs
2tomatoessliced
60 gbaby spinach
1 tspdried oregano
1 tbsp0% fat Greek yoghurt
1 tspground cumin
5 mllow fat cooking spray

Method

1
Spray a non stick pan with low fat cooking spray and heat over a medium heat.
2
Beat the eggs with the cumin and pepper. Pour into the pan.
3
Stir gently for 2 minutes until softly scrambled.
2 min
4
Toast the pittas for 1 minute until warm and puffy. Split each one open.
1 min
5
Mix the yoghurt with the oregano.
6
Fill the pittas with spinach, tomato, egg and a spoon of the yoghurt.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.