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Egg-stuffed Pitas

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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Love Estate in Sachse, Texas in 1984.

Ingredients Edit

Directions Edit

  1. Melt butter in a large skillet over moderate heat.
  2. Combine eggs, tomato, scallions, feta, oregano, salt and pepper.
  3. Pour into skillet and cook until set.
  4. Cut pockets in the pita breads with a serrated knife.
  5. Fill breads with egg mixture.

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