Watch the ‘how-to-video’ below…

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Scrambled Pita Pockets

  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25


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
  • ½ green pepper, diced
  • 4 large tomatoes, chopped
  • 5 eggs, lightly whisked
  • 100g feta, crumbled
  • Salt and pepper to taste
  • 2 tablespoons chopped parsley
  • 4 pita bread pockets, warmed


  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

  • 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


  • Serving Size: 4

Posted on

February 26, 2018