Breakfast pita

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. 

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Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website