Fully-loaded Breakfast Pita
Leftover potato omelet, chicken, fresh vegetables and cheese were stuffed into split pita to make these fully-loaded breakfast pita pockets. Deliciously filling!In the recipe below, the potato omelet is cooked from scratch. In case you don't have leftovers like we did.
- 2 medium-sized potatoes
- cooking oil for frying
- ¼ cup sweet corn kernels from one small cob or use canned
- 1 bell pepper chopped
- ½ cup roast chicken or use ham or other salty cold meat
- 2 large eggs lightly beaten
- salt to taste
- pepper to taste
- 2 pita
- tomatoes sliced
- cucumber sliced
- cheese slices
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- Cut the potatoes into small cubes.
- Pour enough cooking oil into a frying pan to reach a depth of half-inch. Heat to smoking point.
- Fry the potatoes until golden and crisp.
- Scoop out the potatoes. Pour off the oil leaving only about a tablespoonful in the pan.
- Reheat the oil. Add the corn and bell pepper. Sprinkle with salt and pepper. Cook until just done.
- Add the chicken (or whatever cold meat you’re using). Cook, stirring, until heated through.
- Put the potatoes back into the pan. Stir. Sprinkle with salt and pepper.
- Pour in the beaten eggs. Sprinkle salt and pepper again. Allow to set a bit before stirring. When the eggs are fully set, transfer the contents of the pan to a plate.
- Heat the pita, one at a time, until puffed and toasted. Flip to lightly brown the other side too.
- Using kitchen shears, cut along the edge of each pita to form a pocket.
- Holding the bread with one hand, start stuffing it with the filling — lettuce, egg mixture, tomatoes, cucumber and cheese.
- You can drizzle in your favorite sauce before biting in. Sriracha, horseradish sauce and raita are all good.
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