Quick egg and cheese pittas

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A speedy, cheesy one-egg omelette is stuffed into a wholewheat pitta bread for a grab-and-go breakfast, perfect for busy school mornings.

Per serving:

262kcals, 17.4g fat (9.4g saturated), 16.8g carbs, 0.8g sugars, 10.1g protein, 0.9g fibre, 0.497g sodium


3 minutes
2 minutes
Difficulty: Easy
Serves: 1 portion
1 wholewheat pitta bread
1 egg
1 tbsp Parmesan or Cheddar, grated
Salt and black pepper
Knob of butter
Baby spinach
Chopped tomatoes
1 slice of ham or turkey


  1. Sprinkle the pitta bread lightly with water and place in the toaster.
  2. Crack the egg into a jug or bowl. Add the milk, cheese and some salt and pepper. Beat with a fork until frothy.
  3. Melt the butter in a frying pan over a medium-high heat. Pour in the egg mixture and cook for 1-2 minutes, tilting the pan so the egg cooks in a thin, even layer. Remove to a plate.
  4. When the pitta is toasted, remove it from the toaster and split open with a sharp knife, being careful as there is hot steam inside.
  5. Fold the omelette in half and then in half again. Stuff the omelette inside the pitta, adding some baby spinach leaves, chopped tomatoes or a slice of ham or turkey if desired.