A delightful twist on breakfast, these pita pockets are filled with a savory egg and vegetable mixture, perfect for a quick and satisfying start to your day.
Heat the butter in a large skillet over medium heat.
Ensure the butter is fully melted but not browned to maintain its flavor.
Add the diced ham, onion, and green bell pepper to the skillet. Sauté until the vegetables are tender.
Stir frequently to prevent the vegetables from sticking to the skillet.
In a bowl, whisk the eggs with the seasoned salt and black pepper. Pour the mixture into the skillet.
Whisking the eggs beforehand ensures a uniform texture.
Cook and stir the eggs over medium heat until they are almost set.
Avoid overcooking the eggs to keep them soft and fluffy.
Sprinkle the shredded cheddar cheese over the eggs and stir until melted and fully incorporated.
Use freshly shredded cheese for better melting and flavor.
Warm the pita bread slightly and cut each in half to form pockets.
Warming the pita makes it more pliable and easier to fill.
Spoon the egg mixture into the pita halves and serve immediately.
Serve with a side of fresh fruit or a dollop of yogurt for a complete meal.
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