Scrambled eggs with tomato and cheese in pita bread

It is very easy to turn ordinary scrambled eggs and vegetables into an original and self-sufficient dish. Scrambled eggs with tomato and cheese in a thin pita bread is ideal for a hearty breakfast or a spontaneous snack!

Ingredients

• Thin lavash - 1/3 pcs. (about 50 g)
• Eggs - 2 pcs.
• Tomato (small) - 1 pc.
• Hard cheese - 40 g
• Salt to taste
• Ground black pepper - to taste
• Sunflower oil (for frying) - 1/2 tbsp. spoons

Directions

1. Lubricate the bottom of the pan with sunflower oil. Place the thin pita bread in the pan so that its edges extend beyond the pan. If you have a large pita bread, cut a piece of the desired size from it (I did so, using about 1/3 of the total pita bread).
2. Cut the tomato into slices and place on the bottom of the pan, covered with pita bread.
3. Break the eggs on top of the tomatoes.
4. Season the eggs with salt and pepper.
5. Grate hard cheese on a coarse grater and sprinkle eggs and tomatoes with it.
6. Cover the filling with the protruding parts of the pita bread and cover the pan with a lid.
7. Cook the eggs in pita bread over a low-medium heat, with the lid on, until the cheese is completely melted and the eggs are cooked through (about 8 minutes).
8. Put the finished eggs on a plate.
9. Serve hot eggs with cheese and tomato in pita bread right after cooking.
10. Bon Appetit!