Name: Veggy egg pittas
Prep time: 5 min
Cook time: 4 min
Yield: 2
Ingredients: 15ml/1tbsp vegetable oil; 2 spring onions, sliced; 100g/4oz cherry tomatoes, halved; 4 large British Lion eggs; 2 wholemeal pitta breads, toasted

Serves: 2
Prep: 5 mins
Cook: 4 mins

Veggy egg pittas recipe

Ingredients

15ml/1tbsp vegetable oil
2 spring onions, sliced
100g/4oz cherry tomatoes, halved
4 large British Lion eggs
2 wholemeal pitta breads, toasted

Method

Heat the oil in a non-stick pan, add onions and tomatoes; fry for 1 minute.
Beat eggs with salt and freshly ground black pepper. Pour eggs into pan and cook over gentle heat for 3 minutes. Stir until scrambled and set aside.
Cut pitta in half and open to make pockets. Spoon the egg mixture into each pocket. Serve warm.