The versatile pita makes an appearance at breakfast time. Perfect for quick eating when you are on the go!
8 large eggs
1 Tablespoon milk
Sea salt and pepper to taste
4 teaspoons olive oil
1 cup baby spinach
1 large tomato, sliced
4 pita halves
2 tablespoons chopped chives for garnish, optional.
Whisk eggs and milk together. Season with salt and pepper. In a skillet, heat oil
over medium-low heat. Cook eggs, pushing from the sides of the pan to the center, until just set.
Stir in spinach. Spoon mixture into pita halves. Add sliced tomatoes. Sprinkle with chopped chives for garnish.