Veggie Egg Pitas

1. 1

   Heat the oil in a non-stick pan, add onions and tomatoes and fry for 1 minute

2. 2

   Beat the eggs with salt and freshly ground black pepper.

3. 3

   Pour the egg mixture into the pan.

4. 4

   Cook over a gentle heat for 3 mins, stirring until scrambled and then set aside.

5. 5

   Cut the pita breads in half and open to make pockets.

6. 6

   Spoon the egg and tomato mixture into each pocket.

7. 7

   Serve warm.

No additional tips available.