Pita Breakfast Pocket
Breakfast you can carry out of the door. The pocket holds everything in, so it eats as well in the car as it does at the table.
Ingredients
- 2 Cham Bakery whole wheat pocket pitas
- 1 tablespoon butter or olive oil
- 1/2 bell pepper, diced
- 1/4 onion, diced
- A handful of baby spinach
- 4 eggs
- 1/2 cup shredded cheddar
- Salt and pepper
Method
- Melt the butter in a nonstick skillet over medium heat. Cook the pepper and onion for about 4 minutes, until soft, then stir in the spinach until it wilts.
- Beat the eggs with a pinch of salt and pepper and pour them into the pan.
- Turn the heat to low and stir gently until the eggs are just set, then take the pan off the heat and stir in the cheese.
- Warm the pitas, cut a strip off the top of each and open the pocket.
- Spoon the eggs into the pockets and eat them while the cheese is melting.
A tip from our kitchen: Wrap each pocket in foil and it stays warm for the drive.
The bread for this
Whole Wheat Pocket Pita
Nutty whole wheat, with the same soft pocket.
