Scrambled Pita Pockets

Scrambled Pita Pockets

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Recipe by NZEggs Course: Breakfast, LunchCuisine: MediterraneanDifficulty: Easy


Prep time


Cooking time


Total time



Dinner time? Lunch time? or Anytime! These filled pita pockets are a yummy meal in one.


  • 2 tablespoons olive oil

  • 1 small red onion, finely chopped

  • 1 clove garlic, finely chopped

  • 1 red pepper, diced

  • 0.5 green pepper, diced

  • 4 large tomatoes, chopped

  • 5 eggs, lightly whisked

  • 100 g feta, crumbled

  • Salt and pepper to taste

  • 2 tablespoons chopped parsley

  • 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.

Watch the ‘how-to-video’ below…

tips & hints

  • 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

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