Wake up with this full pizza! Enjoy a breakfast containing eggs, crispy potatoes and vegetables at home or on the go, in a versatile pita pocket.
1 pan pan pita bread
3 to 4 chopped red potatoes
1 chopped garlic clove
2 tablespoons olive oil
Red bell pepper 1 chopped
1/4 cup milk
2 tablespoons butter
2-3 tbsp fresh scallions, chopped
Salt and pepper to taste
How to make
Heat the oven to 425 Fahrenheit.
In a bowl of potatoes, mix the garlic, olive oil, salt and pepper.
Prepare the baking sheet with foil and cook for 20 minutes and shake the pan every 5 minutes.
Increase the heat to 475 degrees Fahrenheit and add the chili to the pan. Cook in 10 minutes.
While cooking potatoes, prepare the eggs. In a bowl stir the eggs and milk with the stirrer until they are completely mixed
Rinse the butter in a pan over a medium heat. Add the eggs and gently pull the eggs with a skimmer in the pan until they start to stiffen. Continue to pull and fold the eggs until there is no liquid left. Remove from the heat and taste with salt and pepper.
Halve the pitta and fill each halve evenly with the eggs, potatoes, peppers and chopped scallions.
Enjoy it immediately!