Whisk eggs in small bowl; set aside. Heat oil in large non-stick skillet over medium heat. Add shallots and green pepper; cook, stirring frequently, until softened, about 5 minutes. Pour eggs into skillet. Add ham and cheese. As mixt
ure begins to set, gently move spatula across bottom and side of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg
remains. Remove from heat. Cut pitas in half. Carefully open pockets and sprea
d 1 tsp (5 mL) mustard inside each half. Line with lettuce. Spoon scrambled egg mixture into each pita..
TIPS: Instead of Brie, use goat cheese or a shredded hard
cheese such as old Cheddar. Pesto, relish or a favourite sandwich spread can be
substituted for the mustard.
Recipe provided by:
Danny Guillemette and Hélène Claude Ferme Danny Guillemette et Hélène Claude, Le Gardeur, Quebec, 1st Generation Egg Farmers
Danny and Hélène suggest adding ham and Brie cheese to scrambled eggs and serving them in lettuce-lined pita pockets. It’s a delicious grab and go meal.