Pita Stuffed With Eggs Recipes

CONFETTI SCRAMBLED EGG POCKETS

Steps:

• In a large nonstick skillet, saute the corn, green pepper, onion and pimientos in butter for 5-7 minutes or until tender. , In a large bowl, combine the eggs, milk and salt; pour into skillet. Cook and stir over medium heat until eggs are completely set. Stir in the tomato and green onion. Spoon about 2/3 cup into each pita half. Serve with salsa if desired.

BREAKFAST PITA POCKETS

Steps:

• Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
• Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
• Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.

PITA STUFFED WITH EGGS

Steps:

• 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.