Pita Stuffed with Eggs

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this classic food funny:

A man walks into a pub with a pork pie on his head and asks the barman
for a pint of lager. "Do you know you've got a pork pie on your head?" asks the barkeep.

"Yes, I always wear a pork pie on my head on Wednesday," says the man.

"But today is Tuesday," quips the barkeep.

"Oh my" shouts the man. "I must look a total idiot!"

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             TODAY'S RECIPE
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I can't honestly say that this is an authentic Greek dish, but many of
its ingredients are Greek and it tastes great, so who cares.

Pita Stuffed with Eggs

2 Tbs (30 ml) butter
4 to 6 eggs, beaten
1 medium tomato, chopped
2 scallions (green onions, spring onions) green and white parts, finely chopped
1/2 cup (125 ml) crumbled feta cheese
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
4 to 6 pita breads

Melt the butter in a large skillet over moderate heat. Combine the eggs,
tomato, scallions, feta, oregano, salt, and pepper and pour into the
skillet. Cook as you would scrambled eggs, until set. Cut pockets in the
pita breads with a serrated knife. Fill the breads with the egg mixture.
If the pitas are large, you might want to cut them in half before filling.
Serves 4 to 6.
Received on Tue Dec 2 21:17:57 2008