Recipe: Eggy halloumi pita pockets

Recipe: Eggy halloumi pita pockets

Anyone with children is always on the lookout for new inspiration for quick and easy meal ideas. This recipe is one of our go-tos during the week, and it's always well received.  It's brilliant for any meal of the day, just stash some pita pockets in the freezer, make sure you've got fresh eggs and haloumi on hand, and you're good to go.

Why we love it:

  • There's a good hit of protein
  • It uses only one pan
  • They're ready to eat in 10 minutes
  • Your kidlets will gobble it up!


One pack of pita pockets of your choice

Eggs (allow 2 per person)


Parmesan or similar tasty cheese (optional)


Cut pita pockets in half and pop them into the toaster to warm.

Slice the halloumi into slabs 5mm thick.

Break required number of eggs into a bowl and whisk. Heat frypan on a low-medium heat, add a small amount of oil or butter, and pour in eggs. Season with salt and pepper. Use a spatula or wooden spoon to make long sweeping strokes across the pan and round the sides, lifting the cooked egg off the bottom and allowing the liquid egg to spread out and cook.

When the eggs are cooked to your liking, fill the warmed pita pockets.

Return pan to the heat, increase the heat to high and fry the halloumi slabs so they're golden brown on both sides. Stuff them into the pita pockets.

Grate parmesan or tasty cheese over the top, then serve with raw carrots, cucumber, avocado, and whatever else you can find in the vege bin.

That's a pretty well-rounded meal ready in minutes!