Breakfast
Mediterranean egg pitta
Pitta with eggs, olives and feta
- Ready in 15 min
- 497 kcal
Suits: Balanced, Mediterranean
Per serving
- kcal
- 497
- Protein
- 26 g
- Carbs
- 36 g
- Fat
- 27 g
Ingredients
- 70 g wholemeal pitta
- 2 pcs eggs
- 25 g olives
- 40 g feta
- 7 ml olive oil
Method
- Slice the olives and crumble the feta.
- Beat the eggs in a bowl with a little black pepper; the feta and olives are salty, so skip the salt.
- Warm the wholemeal pitta in a dry frying pan over a medium heat for 30 seconds on each side until soft and puffed, then wrap it in a clean tea towel.
- Heat the olive oil in the same frying pan over a medium-low heat. Pour in the eggs and stir gently with a spatula for 2–3 minutes until softly set.
- Take the pan off the heat and gently stir in the olives and feta.
- Split the pitta open, spoon in the eggs and serve straight away.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens