Savory Wraps Recipes
Egg-Stuffed Pita
Yield: 4 to 6 servings
Ingredients
- 2 tablespoons butter
- 4 to 6 eggs, beaten
- 1 medium tomato, chopped
- 2 green onions, green and white parts, finely chopped
- 1/2 cup crumbled feta cheese
- 1/2 teaspoon dried oregano
- Salt and freshly ground pepper, to taste
- 4 to 6 pita breads
Instructions
- 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.