Veggie egg pittas

A pitta pocket full of a yummy egg filling

• Preparation: 5 mins
• Cooking: 4 mins
• Serves: 2

What you need:

• 15ml/1 tbsp vegetable oil
• 2 spring onions, sliced
• 100g/4oz cherry tomatoes, halved
• 4 large British Lion Quality eggs
• 2 wholemeal pitta breads, toasted

What you do:

1. Heat the oil in a non-stick pan, add onions and tomatoes; fry for 1 minutes.
2. Beat eggs with salt and freshly ground black pepper. Pour eggs into pan, cook over gentle heat for 3 minutes, stirring until scrambled, set aside.
3. Cut pitta in half and open to make pockets. Spoon egg mixture into each pocket. Serve warm.