|
|
Posted: 20 November 2023
2 eggs
25ml low fat milk (1.5% fat)
1 wholemeal pitta bread (56g)
15g baby spinach leaves
Freshly ground black pepper
Heat a pan over a medium heat.
Meanwhile, break the eggs into a bowl and add the milk and season with pepper. Beat with a fork.
Pour the egg mixture into a non-stick frying pan over a low heat and stir for 3-4 minutes until the eggs are scrambled.
Meanwhile, toast the pitta bread so that it puffs up and then split open. Stuff with the spinach and scrambled eggs to serve.
* Suitable for vegetarians
