Ham, Brie and Egg Pitas
Created by Danny Guillemette and Helene Claude, egg farmers in Le Gardeur, PQ, this is a delicious grab-and-go meal.
Makes 4 pita halves
6 eggs
1 tsp vegetable oil
2 shallots, finely chopped
1/3 cup each finely chopped green pepper and chopped smoked or maple-flavoured ham
¼ cup diced brie, about 30 g
2 whole wheat pitas, halved
4 tsp Dijon mustard
4 large lettuce leaves
Whisk eggs in a small bowl; add a pinch of salt and set aside. Heat oil in a 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 mixture begins to set, gently move spatula across bottom and side of the skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains. Remove from heat.
Carefully open pita pockets and spread with about 1 tsp mustard. Line with lettuce. Spoon scrambled egg mixture into each pita. Serve immediately.
From: Egg Farmers’ Favourites – 10 recipes from Canadian Egg Farmers. To order your copy, go to www.saskegg.ca and send an email. It’s free.
