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A quick breakfast recipe with a spicy kick. It's the hot salsa which really makes these scrambled eggs. Extremely satisfying it would also make a great brunch or light lunch.

Scrambled Egg and Salsa Pitta Pockets

BY WLR's JOANNE

SERVES: 1

PREP TIME: 5mins

COOK TIME: 5mins

READY IN: 10mins

Ingredients

1 Large Egg

100ml Skimmed Milk

1 tsp Hot Salsa

1 Wholemeal Pitta Bread

1 Spring Onion, finely sliced

Salt and Freshly Ground Black Pepper to season

5 Sprays Olive Oil Spray

NUTRITION INFO

Per Serving:

Calories: 325

Fat: 9.8g

Protein: 19.4g

Fibre: 5.1g

Carbs: 39.2g

Method

Toast the pitta and slice to open
Spoon the salsa into the pocket and spread evenly over one side
Beat the egg with the milk and season with salt and pepper
Heat a frying pan over a high heat, spray with olive oil spray, add the egg mixture.
Use a fork to mix the egg and separate it as it cooks. As it starts to set add the spring onions.
Once cooked drain off any excess liquid in a fine meshed strainer
Spoon into the pocket and serve.

Chef's Comment

The egg and milk mixture seems very milky at first, but much of the liquid evapourates during cooking leaving a very moist scrambled egg - just perfect with the toasted pitta.

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Published: 20.12.2007

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