Scrambled Eggs "Orsini" in Pita Bread

by Editorial Staff

Wonderful, tasty, low-calorie breakfast. Just for women – it is tasty to eat and not to gain weight.

Summary

Course	Baking
Servings (Default: 1)

Ingredients

Instructions

To make scrambled eggs in pita bread, we need a small baking dish, 10-13 cm in size. I have small split tins. You can use ceramic cups, bowls, muffin tins.
We line the form with pita bread. Separate the whites from the yolk. Beat the protein cool with a pinch of salt.
Fill in the form with protein lavash. In the middle, we make a small depression and carefully lower the yolk there. You can sprinkle the protein with a little grated cheese, but I like it better if it is pepper with black pepper. We put the mold in a large oven preheated to 200 degrees for 8-10 minutes. The yolk should only seize, as in fried eggs, and the protein should be slightly browned.
We take out the pita basket with scrambled eggs from the mold onto a plate. Serve scrambled eggs in pita bread with tomato and onion salad.
Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.