Very veggy eggy pitta bread

Very veggy eggy pitta bread


1 person made this

About this recipe: Cheap, healthy and tasty - this recipe is ready in 5 minutes! You can serve these eggy pittas as breakfast or supper.

Terrie.H Bedfordshire, England, UK

Serves: 2 

  • 1 tablespoon vegetable oil
  • 2 spring onions, sliced
  • 100g (4 oz) cherry tomatoes, halved
  • 4 large free range eggs
  • salt and pepper to taste
  • 2 wholemeal pitta breads, toasted

Prep:5min  ›  Cook:5min  ›  Ready in:10min 

  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.


Can add cheese if desired. Can substitute spring onions with 1 red onion, sliced, for a dash of colour, and can also use 1 big tomato, sliced, instead of cherry tomatoes.

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Reviews (1)


love this My husband and I have this for breakfast often dead easy to prepare. Thanks for sharing - 01 Apr 2013

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