Egg & Spinach Pita Pockets
A perfect quick-fix meal, these pockets combine the goodness of scrambled eggs and fresh spinach, all tucked into warm, soft pita bread. This dish not only offers a great balance of protein and greens but also introduces a delightful textural contrast between the creamy eggs and the crisp spinach. Ideal for a busy weekday lunch or a light, wholesome dinner, these pita pockets can be easily adapted to include your favourite herbs or spices, making them a versatile addition to your culinary repertoire.
Egg & Spinach Pita Pockets are quick, protein-rich and perfect for breakfast or lunch. Soft scrambled eggs, wilted spinach and melty cheese are tucked into warm pitas for an easy hand-held meal.
They are ideal for busy mornings and easy to customise.
Ingredients
- 80 g Spinach
- 60 g Cheddar grated
- 10 g Butter
- 4 Egg
- Salt, to taste
- 2 Pita Bread
- Black Pepper, to taste
Method
- Warm the pitas briefly and set aside.
- Melt butter in a non-stick pan over medium heat.
- Add spinach and cook until just wilted.
- Whisk eggs with salt and pepper, then pour into pan.
- Stir gently until softly scrambled.
- Fold in cheese until just melted.
- Fill pitas and serve immediately.
Notes
Feel free to add herbs like dill or parsley to the egg mixture for an extra flavour. If you're looking to add more texture, a sprinkle of feta cheese works wonderfully with these ingredients.