You could put all the fillings — potato omelet, chicken, fresh vegetables and cheese — on a plate and serve them with bread on the side. But there’s something exciting about splitting a pita and see just how filling can go in before it bursts. And putting everything in that pocket makes your breakfast perfectly portable.
Can ordinary sliced bread be substituted? Put all that filling between two slices of bread and something is bound to fall off every time you take a bite. So, make it pita. It really is the best choice.
Fully-loaded Pita Pocket
- 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
- 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.
- Enjoy right away or cool slightly, wrap and bring to a picnic.