Pita Pockets

Serves 1 30 Minutes

Meal Breakdown 1373 KJ

Protein 15g

Carbohydrates 30g

Fats 15g

Ingredients

• 1 large wholemeal pita pocket

• 1/2 tbsp olive oil

• 1/4 large onion

• 1/4 cup (65g) cannellini beans

• 1/4 green chilli

• 1/4 medium red capsicum

• 1/4 cup (100g) canned diced tomatoes

• 1 large egg

Method

1. Preheat the oven to 200°C. Line a ramekin or large muffin tray with baking paper and then line with the wholemeal pita pocket.

2. Finely chop onion, deseed chilli and finely chop. Coarsely chop capsicum and drain and rinse cannellini beans until water runs clear.

3. Spray a non-stick frying pan with olive oil and heat over medium heat. Add the onion and stir-fry for a couple of minutes, until softened.

4. Add the cannellini beans, chilli and capsicum and continue to stir-fry for a further 2 minutes.

5. Add the tomatoes and cook for another 3 minutes or until the mixture has slightly reduced.

6. Scoop the bean and capsicum mixture into your tortilla cup and make a well in the centre.

7. Crack the egg into the well and bake for approximately 20 minutes or until the eggs have been cooked to your liking.

8. Serve and enjoy.