Nothing says brekkies like this pita with scrambled egg, spinach and feta! Filled with all the nutrients you need to keep you going, there’s no better way to start the day.

SERVES 2 // COOKING TIME 15 min

INGREDIENTS
1 pita
2 eggs, scrambled
Handful baby spinach
½ round feta

METHOD
1. Toast the pita.
2. Cut in half and slit open the halves to make pockets.
3. Fill each pocket with scrambled egg, spinach and crumbled feta.
4. Season with salt and cracked black pepper.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Pita with scrambled egg, spinach and feta appeared first on MyKitchen.

Whether you need a powerful protein kick to get you through the day, or you are just a fan of a massive breakfast, these scrambled egg wraps will get you where you want to go.

SERVES 2 // COOKING TIME 35 min

INGREDIENTS
For the wraps
1 tbsp olive oil
½ cup cooked black beans or red kidney beans
1 tsp cumin
1 tsp paprika
4 eggs, beaten
Splash milk
2 wholewheat wraps
1 spring onion, sliced
Salt and black pepper
For the jalapeño sauce
½ avocado
½ cup coriander
½ cup sunflower seeds
¼ cup olive oil
1 jalapeño, seeded
1 clove garlic
Juice of ½ lemon
Salt and black pepper

METHOD
For the wraps
1. Combine the oil, beans, cumin and paprika in a pan. Heat for 3–4 minutes until the beans are warmed through and fragrant. Add a splash of water if they look too dry. Remove from the pan.
2. Whisk together the eggs and milk. Scramble in the hot pan.
3. Divide the beans between the wraps, add the scrambled eggs and spring onion. Season.
For the jalapeño sauce
1. Place all the ingredients in a food processor and blend until smooth.
2. Serve the jalapeño sauce with the wraps.

The post Scrambled egg wraps with beans appeared first on MyKitchen.

Do you need a brekkie that’s going to keep you full and feeling satisfied all day long? Look no further that our pita with scrambled egg. Feel free to fill it with healthy goodies that you love to eat.

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
1 pita
2 eggs, scrambled
Handful baby spinach
½ round feta

METHOD
1. Toast the pita. Cut in half and slit open the halves to make pockets.
2. Fill each pocket with scrambled egg, spinach and crumbled feta.
3. Season with salt and cracked black pepper.

The post Pita with scrambled egg, spinach and feta appeared first on MyKitchen.