CAL P/SERVE
334
kJ P/SERVE
1400
FAT P/SERVE
10.2g
SODIUM P/SERVE
292g
It should only take you 20 mins in total to cook making this a great Friday night pizza instead of take away.
You could also include a handful or two of spinach at the end of cooking off the mince then scatter some olives on top.
Ingredients
- 1 pita pocket, wholemeal, ‘light’
- 1 tbsp. pizza sauce (we used Leggo)
- 1/2 cup lamb mince
- 1/4 onion, sliced
- 1 tsp. dried oregano
- 1 garlic, crushed
- 1 tbsp. fetta crushed
- 1/2 tomato, diced
- S & P to taste
Method
- Preheat oven 200C (400F).
- Lay your pita pocket onto an oven tray which has been lined with baking paper.
- Spread 1 tbsp. pizza sauce over base.
- Heat a small non-stick frypan, spray cooking spray and sauté onions for 5 mins.
- Add lamb mince and stir fry, breaking meat up, add garlic and oregano and cook for 5 mins.
- When cooked place on top of pita bread, place diced tomato on top then crumble feta over.
- Bake in oven for 10 minutes.
Nutrition Table
Servings: 1
Serving size:246g
Average Serve | Average 100g | |
---|---|---|
Energy | 1400 kJ | 567 kJ |
334 Cal | 135 Cal | |
Protein | 31.7 g | 12.9 g |
Fat, total | 10.2 g | 4.1 g |
- Saturated | 3.8 g | 1.5 g |
Carbohydrate | 24.0 g | 9.8 g |
- Sugars | 6.1 g | 2.5 g |
Sodium | 292 mg | 118 mg |