Egg and Sausage Pita Pockets
1/2 lb. Pork Sausage
3 Pita Breads, halved
3 large Eggs
1/8 cup (2 oz.) Milk
1/4 tsp. dried Oregano
Salt and Black Pepper to taste
3 slices Provolone or Swiss Cheese, halved
In a large skillet over medium heat, cook the
sausage until it is no longer pink. Drain any excess
fat; set aside.
Place the halved pita pockets on an ungreased
baking sheet and warm at 300-F degree oven for
about 5 minutes.
Meanwhile, beat together the eggs, milk, oregano, salt,
and pepper in a mixing bowl until frothy. Pour the egg
mixture into a warm, slightly greased skillet. Cover
and cook gently over medium heat until the eggs are
completely set.
Serves 5 or 6
Stir in the reserved cooked sausage and warm through.
Place half a slice of cheese in each pita pocket.
Spoon about one-third cup of the egg mixture into
each pocket to melt the cheese. Serve warm.
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