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1
Preheat oven to 400F
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2
Lightly spread tops of pita bread rounds with 2 tablespoons butter.
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3
Arrange on very large baking sheet; bake 8 minutes or until toasted.
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4
In medium bowl beat together eggs, milk, salt, and pepper.
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5
In large skillet melt remaining tablespoon of butter over medium heat; pour in egg mixture.
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6
Add cream cheese(and other add ins) as eggs cook.
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7
Cook over medium heat, without stirring, until mixture begins to set on bottom and around edge.
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8
With spatula, lift and fold partially cooked egg mixture so the uncooked portion flows underneath.
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9
Continue cooking until egg mixture is cooked through.
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10
Add other desired stir-ins.
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11
Spoon eggs atop toasted pita rounds; sprinkle with cheese.
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12
Return to oven for 2 to 3 minutes or until cheese melts.
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13
Add desired toppers.
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14
*Toppers: Crisp cooked bacon or pancetta, crumbled; sliced, sauteed mushrooms; quartered, cooked, or canned artichoke hearts; chopped red onion; sliced smoked salmon; roasted red sweet pepper strips; shredded fresh spinach; flaked, cooked crab meat.
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15
**Stir-ins: Chopped red onion, tomatoes, peppers, capers, and/or 1 to 2 tablespoons snipped fresh herbs such as basil, thyme, or tarragon.
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16
Any kind of cheese, although cream cheese is especially delicious; add when scrambled eggs begin to cook.
