Scrambled Egg and Tomato Pita

Sunday Brunch

How to make the best meal of the week even better.

Scrambled Egg and Tomato Pita

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[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

  • Yield:Serves 4
  • Active time: 20 minutes
  • Total time:20 minutes

Ingredients

  • 4 tablespoons butter, divided
  • 2 shallots, finely chopped
  • 12 eggs, beaten
  • 2 tablespoons finely chopped chives
  • Kosher salt and freshly ground black pepper
  • 4 pitas, split open
  • 2 tomatoes, thinly sliced

Directions

  1. 1.

    Melt 2 tablespoons butter in a non-stick skillet over medium low heat. Add shallots and cook, stirring, until soft, about 4 minutes. Reduce heat to low and add remaining butter and eggs. Cook, stirring constantly until eggs have set but are still creamy, about 10 minutes. Stir in chives and season with salt and pepper. Immediately remove from skillet.

  2. 2.

    Divide eggs between the pockets of each pita, then top the eggs with thinly sliced tomatoes. Serve immediately.