Makes:
4 people
Prep Time:
15
Cook Time:
10
Flip your scrambled egg recipe on its head with this easy recipe that makes breakfast portable! Pop the eggs in a pita pocket for a filling breakfast.
Ingredients
2 tbsp olive oil
1 small red onion
finely chopped
1 clove garlic
finely chopped
1 red pepper
diced
1/2 green pepper
diced
4 large tomatoes
chopped
5 eggs
lightly whisked
100 grams feta
crumbled
1 pinch salt and pepper
to taste
2 tbsp parsley
chopped
4 pita bread pockets
warmed
Equipment
- 1 large frying pan
- 1 bowl
- 1 toaster or microwave
Instructions
- Heat the oil in large frying pan over a low-medium heat and gently cook the onion, garlic and peppers for 10-15 minutes or until just tender.
- Add the tomatoes and cook for a further 10 minutes until tomatoes have softened and some of the excess liquid has evaporated.
- While the tomato mixture is cooking, lightly whisk the eggs together in a bowl and warm the pita pockets either in the toaster or microwave.
- Gently pour the eggs into the pan, stirring gently just to incorporate eggs and the pan ingredients.
- Cook just until the egg thickens, about 3-5 minutes, before sprinkling over the feta and chopped parsley.
- Halve the warmed pita pockets and spoon in the egg mixture, serve at once.
Notes
The first 6 ingredients can be cooked in advance then reheated and eggs added just before serving.1 clove garlic is about the same as a teaspoon of crushed garlic out of the jar.Any leftover feta will last a few days in the fridge and can be added to salads etc. It can also be frozen but once thawed is best used in recipes where it is cooked – the flavour will be the same but the texture may not be quite as good.Serves 4 for under $11
