BREAKFAST EGGS Boiled Egg and Marmite Soldiers Egg and Bacon Muffin with Cheese   LOW CALORIE RECIPES Low Calorie Fish Recipes Low Calorie Ice Lolly Recipes Low Calorie Main Meal Recipes   LOOK UP YOUR RECIPE INGREDIENTS Calorie and nutritional information for 20,000 foods   WLR FREE TRIAL WLR HOME SITE MAP	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. Contact Us Free Trial Membership Newsletter Privacy Help Press Office Site Map	Email this page Print this page You can calorie count your own recipes with the Weight Loss Resources tools and databases Try it free for 24 hours
Published: 20/12/2007

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