Scrambled Egg and Tomato Pita

Ingredients

serves Serves 4, active time 20 minutes, total time 20 minutes

• 4 tablespoons butter, divided
• 2 shallots, finely chopped
• 12 eggs, beaten
• 2 tablespoons finely chopped chives
• Kosher salt and freshly ground black pepper
• 4 pitas, split open
• 2 tomatoes, thinly sliced

Procedures

1. Melt 2 tablespoons butter in a non-stick skillet over medium low heat. Add shallots and cook, stirring, until soft, about 4 minutes. Reduce heat to low and add remaining butter and eggs. Cook, stirring constantly until eggs have set but are still creamy, about 10 minutes. Stir in chives and season with salt and pepper. Immediately remove from skillet.
   
2. Divide eggs between the pockets of each pita, then top the eggs with thinly sliced tomatoes. Serve immediately.

Lobster and Chive Scrambled Eggs

Special equipment

Large non-stick skillet

Ingredients

serves Serves 4, active time 20 minutes, total time 20 minutes

• 1/4 cup (4 tablespoons) butter
• 1/4 cup chopped chives
• 8 ounces cooked lobster meat
• 12 eggs, beaten
• Kosher salt and freshly ground black pepper
• Toast, for serving

Procedures

1. Melt butter in a large non stick skillet over medium low heat. Add lobster and chives. Cook stirring often until lobster is heated through and coated with chives and butter. Lower heat to low and add beaten eggs. Cook stirring constantly until eggs begin to thicken, then raise heat to medium and continue to cook until eggs are soft but fully set. Season to taste with salt and pepper and serve immediately with toast.