Scrambled Egg and Salsa Pitta Pockets

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.

Ingredients

• 1 wholemeal pitta
• 10g hot salsa
• 1 large egg
• 100ml skimmed milk
• 5 sprays olive oil spray
• 1 spring onion, finely sliced

Method

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

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