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Egg mayonnaise pitta pockets recipe

Egg mayonnaise pitta pockets

Prep time
5 mins

Cooking time
15 mins

Effort
Super easy

Serves
1

  • 1 wholemeal pitta
  • 1 egg
  • 1 tbsp reduced-fat mayonnaise
  • 1 spring onion, sliced
  • 1 small wedge of lettuce, shredded
  • ¼ red or yellow pepper, cut into strips

1

Put the egg in a small saucepan, cover with water, bring to the boil and cook for 10 minutes. Plunge the egg in cold water and leave to cool.

Try cooking the egg the night before to save time.

2

Peel off the shell and mash the egg together with the mayonnaise.

3

Split open a pitta and fill it with the mashed egg mixture, then top it off with lettuce and the spring onion. Serve with strips of pepper and enjoy!

Next time, try cress or baby spinach instead of the lettuce. Just make sure to pat it dry before adding to the pitta. No one likes soggy bread!