"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Veggie Egg Pitas, by CC Bennett, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Heat the oil in a non-stick pan, add onions and tomatoes and fry for 1 minute Beat the eggs with salt and freshly ground black pepper. Pour the egg mixture into the pan. Cook over a gentle heat for 3 mins, stirring until scrambled and then set aside. Cut the pita breads in half and open to make pockets. Spoon the egg and tomato mixture into each pocket. Serve warm
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