For this dish, I started with my recipe for Scrambled Egg Breakfast Pitas with Zucchini and Peppers and added some feta cheese for an extra flavor dimension. Yum!
They're great any time of day - for breakfast, brunch, lunch, or a light dinner.
6 large eggs, or equivalent in egg substitute
2 tablespoons milk
1 tablespoon extra virgin olive oil
1 small zucchini (approx. 6 ounces), quartered lengthwise and cut crosswise into 1/4-inch-thick wedges
1/2 medium red bell pepper, seeded and cut into julienne slices, and slices cut crosswise into thirds
2 tablespoons crumbled feta cheese
2 large (6- or 7-inch) pitas (preferably whole wheat)
Salt and freshly ground black pepper to taste
In a small bowl, whisk together the eggs, and milk, along with salt and pepper to taste. Set aside.
In a medium skillet, heat the olive oil over medium to medium-high heat. Add the zucchini and peppers, along with additional salt and pepper to taste. Saute until the vegetables are cooked through.
Add the egg mixture and cook over medium heat, stirring frequently, until eggs are cooked through.
Meanwhile, cut the pitas in half crosswise, and toast them lightly in a dry skillet or grill pan over medium to medium-low heat.
Fill the toasted pitas evenly with the egg mixture. Top evenly with the feta, and serve.
-- 4 servings