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scrambled egg

Scrambled Egg Pita Pockets

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.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast
Servings 4 people


  • 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


  • 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.



  • 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
Keyword Egg