VEGGIE BREAKFAST PITTA POCKETS

This vitamin- and protein-rich combo comes in its own little parcel and makes for a super-satisfying breakfast.

SERVES 2

Ingredients

1 tbsp rapeseed oil

150g (51/2oz) mushrooms, sliced

150g (51/2oz) cherry tomatoes, halved

2 handfuls of baby spinach

4 eggs, beaten

freshly ground black pepper

4 wholemeal pittas, warmed

1 Heat the oil in a non-stick frying pan over a medium heat. Add the mushrooms and fry for 2 minutes until they start to brown. Next, add the tomatoes and cook for 2 minutes until they’ve started to split. Then, throw in the spinach and cook for 1 minute until it starts to wilt.

2 Season the eggs with black pepper, then pour them into the pan as well. Stir the mixture continuously and cook until the eggs have scrambled.

3 Fill the pitta breads with the egg and vegetable mixture to serve.

NUTRITION PER SERVING Calories 494 Total fat 17.2g Saturated fat 3.4g Carbohydrates 58.1g Dietary fibre 8.2g Sugars 6.1g Protein 27.1g Salt 1.6g