Scrambled Pita Pockets

Watch the ‘how-to-video’ below…

Scrambled Pita Pockets
Serves 4
Dinner time? Lunch time? or Anytime! These filled pita pockets are a yummy meal in one.
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 2 tablespoons olive oil
  2. 1 small red onion, finely chopped
  3. 1 clove garlic, finely chopped
  4. 1 red pepper, diced
  5. ½ green pepper, diced
  6. 4 large tomatoes, chopped
  7. 5 eggs, lightly whisked
  8. 100g feta, crumbled
  9. Salt and pepper to taste
  10. 2 tablespoons chopped parsley
  11. 4 pita bread pockets, warmed
Instructions
  1. 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.
  2. Add the tomatoes and cook for a further 10 minutes until tomatoes have softened and some of the excess liquid has evaporated.
  3. 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.
  4. Gently pour the eggs into the pan, stirring gently just to incorporate eggs and the pan ingredients.
  5. Cook just until the egg thickens, about 3-5 minutes, before sprinkling over the feta and chopped parsley.
  6. Halve the warmed pita pockets and spoon in the egg mixture, serve at once.
Tips and Hints
  1. The first 6 ingredients can be cooked in advance then reheated and eggs added just before serving.
  2. 1 clove garlic is about the same as a teaspoon of crushed garlic out of the jar.
  3. 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.
  4. Serves 4 for under $11
I Love Eggs http://eggs.org.nz/
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Posted on

February 26, 2018