These tasty Eggy Veggie Pitta's count as 1 of your childrens 5-a-day!
Method
- Heat the oil in a non-stick pan, add onions and tomatoes and fry for 1 min.
- Beat the eggs* and pour into the pan then cook over a gentle heat for a minimum 3 minutes, stirring until scrambled and then set aside.
- Toast the pitta breads* (if using larger pittas then halve them) and cut open to make pockets.
- Spoon the egg and tomato mixture into each pocket. Serve warm.
These pitta pockets are tasty, healthy and only take 10 minutes to make!
Serves: 2
*Allergens
Contains eggs, gluten and wheat.
Serving Suggestions
- These are great for breakfast or lunch.
- Add a pinch of paprika to the egg mix for some extra flavour & colour!
- For a quick snack toast pittas until crisp, cut into strips and serve with houmous as a dip.
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