Bright, mouth-watering scrambled eggs with cheese and tomatoes – this is already insanely delicious. And if you cook it on pita bread, then such a simple, quick and very beautiful dish will become even better.
Summary
| Prep Time | 10 mins |
| Cook Time | 7 mins |
| Total Time | 17 mins |
| Course | Baking |
| Servings (Default: 2) |
Ingredients
Ingredients- Thin lavash – 2 pcs.
- Hard cheese – 40 g
- Tomatoes – 50 g (1/2 pc.)
- Eggs – 2 pcs.
- Butter – 25 g
- Salt to taste
- Ground black pepper – to taste
For filling (optional):
- Fresh parsley – 1-2 branches
Print Recipe
Pin Recipe Instructions
- Prepare all the ingredients for making scrambled eggs on pita bread.
Round pita bread can be replaced with oval or rectangular sheets and cut out of it with a lid or plate two circles to the size of the bottom of the pan. It is better to remove the butter from the refrigerator first.
- Grease each sheet of pita bread with softened butter on one side.
- Place one pita on top of the other so that the oiled side of one pita touches the unoiled side of the second.
- Place the pita bread in a skillet with the oiled side facing down. It will be beautiful if the pita bread will slightly go beyond the sides of the pan.
- For the filling, grate the hard cheese and cut the tomatoes into cubes.
- Stir in the cheese and tomato filling and place on top of the pita bread. Put the pan on minimum heat.
- Make two small “holes” in the filling and drive in the eggs. Season with salt and pepper to taste.
- Cover the scrambled eggs with tomatoes and cheese with a lid and fry over low heat for about 6-7 minutes, until the eggs are cooked as desired.
- Bright and delicious scrambled eggs on pita bread are ready. If desired, sprinkle with finely chopped parsley when serving.
Enjoy your meal
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