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Yummy Breakfast Pita Pockets

by Jac's Veghead (follow)
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These healthy little pockets are great to whip up for breakfast. They are full of nutrients, super versatile and low cal.

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Makes: 3 Pockets

Breakfast time!

3 wholemeal pita pockets (Small)
4 free range eggs
1 tomato
3 handfuls of mixed leaves
2 sprigs parsley
1 TBSP tasty cheese
Salt and pepper

Carefully open up one side of your pitas, don't cut the whole way around or half the filling will fall out.

Pita opening.

Whisk the eggs in a bowl with salt, pepper and chopped parsley.

Pour egg mixture in a hot pan and stir occasionally, you want a consistency half way between an omelet and scrambled eggs.

While your eggs are cooking cut tomato slices, wash leaves and grate 1 TBSP of cheese.

When the eggs are almost done place the pitas in a warm oven for a few minutes. Check them after two minutes, if they are in the oven too long they will become too crisp and be hard to open.

Sprinkle grated cheese over the egg mixture to melt slightly.

Cheesy parsley eggs.

Remove warm pitas from the oven and fill with leaves, tomato and the cheesy egg mixture.

Season and enjoy.

Two of us shared three.

I like this Recipe - 4
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