Pita Stuffed with Eggs 2 Tbs (30 ml) butter 4 to 6 eggs, beaten 1 medium tomato, chopped 2 scallions (green onions, spring onions) green and white parts, finely chopped 1/2 cup (125 ml) crumbled feta cheese 1/2 tsp (2 ml) dried oregano Salt and freshly ground pepper to taste 4 to 6 pita breads
Melt the butter in a large skillet over moderate heat. Combine the eggs, tomato, scallions, feta, oregano, salt, and pepper and pour into the skillet. Cook as you would scrambled eggs, until set. Cut pockets in the pita breads with a serrated knife. Fill the breads with the egg mixture. If the pitas are large, you might want to cut them in half before filling. Serves 4 to 6. ---------- ---------- No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.176 / Virus Database: 270.9.13/1826 - Release Date: 12/3/2008 9:34 AM [Non-text portions of this message have been removed]
