Egg Pittas

method:

• Heat 1 tbsp of vegetable oil in a non-stick pan, add two sliced spring onions and 100g halved cherry tomatoes, and fry for 1 minute. Beat four large Lion Quality free-range eggs with salt and freshly ground black pepper.
• Pour the eggs into the pan, cook over a gentle heat for three minutes, stirring until scrambled, then set aside.
• Cut two toasted wholemeal pittas in half, crosswise, and open to make pockets. Spoon in the egg mixture and serve warm. (Makes two whole pittas or four snack-size pockets.)