Pork and apple rissoles
25 mins
Olive oil
1 wholemeal pita, sliced in half
1 cup baby spinach
2 eggs, beaten
Salt & pepper
You can swap:
Step 1
Grease a frypan with olive oil and heat over medium-high heat.
Step 2
Add the spinach to the pan and cook for 30 seconds.
Step 3
Add the eggs, season lightly with salt and pepper and stir gently until cooked through.
Step 4
Remove from the heat and spoon egg mixture into the pitas.
Step 5
Serve immediately or wrap in foil to eat on the go.
Serving suggestion: If you’re eating these later, wait for the egg mix to cool before stuffing into the pitas.
Food safety tip: If you are taking leftovers for lunch, egg needs to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
Cancer Council NSW acknowledges the traditional custodians of the land on which we live and work. We pay our respects to the elders past and present and extend that respect to all other Aboriginal and Torres Strait Islander peoples.
Aboriginal Respect Symbol designed by Marcus Lee Design for Cancer Council NSW.
Sign up for FREE recipes, practical tips and up-to-date cancer prevention information in your inbox each month.
Sign up for FREE recipes, practical tips and up-to-date cancer prevention information in your inbox each month.
We will send this recipe to your inbox. Read our privacy collection statement first.