Spicy egg pitta pockets

Spicy egg pitta pockets
  • Low phosphate
  • Low potassium
  • Low salt
  • Vegetarian
  • Lunch
  • Main meal
  • 15 minutes or less
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This recipe is a quick and nutritious meal that can be made in under 20 minutes. It provides a good source of protein and fibre, making it a healthy choice.


4 large eggs

Black pepper for seasoning

2 tablespoons olive oil

1 large onion, peeled and finely chopped

1 large tomato, finely chopped

3 teaspoons garlic paste

¼ teaspoon turmeric

½ teaspoon red chilli powder

½ teaspoon coriander powder

½ teaspoon cumin powder

2 teaspoons garam masala powder or curry powder

½ red or yellow pepper, deseeded and chopped

2 wholemeal pitta breads

1 teaspoon fresh coriander leaves, finely chopped


  1. Step 1

    In a bowl, crack the eggs and whisk with black pepper. Heat the olive oil in a pan over a medium heat, add the onion and fry until soft.

  2. Step 2

    Add the tomato to the pan and stir, cooking until pulpy. Next, add in the garlic paste and stir, then cook for another minute until fragrant.

  3. Step 3

    Now add in the all of the spices and mix until well combined. Over a low heat, gradually add in the eggs, mixing well with the onion and tomato as you pour in the egg. Continue stirring until the eggs reach a scrambled consistency and are cooked through.

  4. Step 4

    Cut each pitta in half and toast it to make the pitta pockets. Remove the eggs from the heat and stuff them into the toasted pitta pockets. Top with the sliced peppers, sprinkle over the chopped coriander leaves and serve.

Food facts

The pitta bread is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

This recipe is low in potassium, when following the quantities in the ingredients, and the serving sizes. This is suitable for those advised to reduce potassium in their diet. Despite the use of some high potassium ingredients, such as tomatoes, this recipe is low in potassium, when following the quantities in the ingredients, and the serving sizes. Therefore, suitable for those advised to lower potassium in their diet.

This recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the eggs, therefore if you have been prescribed a phosphate binder you should take as directed.

This recipe is high in protein, therefore suitable for those advised to eat more protein, such as those receiving dialysis.

Use sunflower oil instead of olive oil.

Use gluten-free pitta bread.

Replace eggs with 200g grated tofu.

Use wholemeal pitta bread as a healthier option.

This dish is best eaten freshly made.