Simple, fun and nutritious breakfasts are where it’s at. This recipe ticks all those boxes. Loaded with omega 3’s from the salmon and avocado and with the added benefit of a serving of vegies at breakfast it’s got a lot of good things going for it.

You can use any tortilla, pita or flat bread you like for this, I had some pita’s left over from a dinner earlier in the week (a vegetarian mezze spread) so used one of those. You could use hommus or broad bean dip instead of avocado and even add some pesto.

Serves 1


1 Pita

1 egg

50g smoked salmon (optional)

1/4-1/2 avocado (depending on size, you just need enough to spread over the base)

1/2 cup spinach or other greens (i used snow pea sprouts here)

1/2 cup chopped tomato

1 tsp oregano

1 Tbs parsley

1 Tbs sliced spring onion or chives

1 Tbs feta

salt and pepper

slice of lemon

olive oil


Heat oven to 180 degrees celsius (could use toaster if large enough, just flip the pita half way through). Once preheated place pita in there for a few minutes, or until starting to crisp at the edges but still soft in the middle. Remove from oven. Fry and egg in a non stick pan, when the whites are just starting to turn opaque place lid on the pan and turn off the heat.

Mix the tomato, a few drops of olive oil, and oregano together, season.  Spread avocado over the pita, top with fried egg, salmon, tomato, and greens. Sprinkle the parley, spring onion and feta over the top and drizzle in a little olive oil. Crack some pepper over the top and squeeze the lemon over just before eating.

HH. x

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