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.

Servings: 1

Ingredients

  • Small round lavash – 1 pc.
  • Egg – 1 pc.
  • Salt
  • Ground black pepper
  • Tomato – 1 pc.
  • Yalta sweet onion – 1/4 pcs.
  • Lettuce – a few leaves
  • Vegetable oil – 1 teaspoon

Directions

  1. 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.
  2. We line the form with pita bread. Separate the whites from the yolk. Beat the protein cool with a pinch of salt.
  3. 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.
  4. 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!

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