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Tuck a fried egg into a pita pocket for a fast and filling feast.
Course Lunch
Servings 1 serving


  • 1/4 tsp (1ml) butter or margarine
  • 1 egg
  • Pinch each: salt and pepper
  • 1/2 pita bread, pocket opened
  • 1 tsp (5ml) light mayonnaise or salad dressing
  • 2 each: slices tomato and lettuce leaves


  • Heat small skillet on medium heat; add butter and break egg into pan.
  • Break yolk, stirring gently to mix yolk and white; spread to a circle the size of a full pita.
  • Reduce heat and cook until egg is set, about 1 minute.
  • Turn over and cook other side; remove from pan and season lightly.
  • Spread inside of pita with mayonnaise; fold egg in half and place in pita.
  • Stuff tomato slices and lettuce leaves into pita with egg; serve.

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