Recipe for cooking egg-stuffed pita

Quick Meals- Salads and Wraps :: Savory Wraps

Egg-Stuffed Pita

2 Tbsp. butter or butter replacement
4 to 6 eggs, beaten
1 med. tomato, chopped
2 scallions (green onions, spring onions) green
    and white parts, chopped finely
1/2 C. crumbled feta cheese
1/2 tsp. dried oregano
Salt and freshly-ground pepper, to taste
4 to 6 pita breads

Melt the butter in a lrg. skillet over moderate heat.

Mix together 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 lrg., you might want to cut them in half before filling.

Servings 4 to 6.