James' Feta and Sweet Onion Scrambled Eggs

Every Saturday morning, without fail, my dad would whip out his favorite pan and start a sauté of sweet onions in butter. We always knew what was coming so we'd take the pita bread out of the fridge and throw it in a low oven to warm and crisp up! My dad is gone now so I grab his Koutali (spoon) and mix up a batch of his scrambled eggs. They are still not as good as his ( and never will be!) but I keep making them and honor his cooking legacy with every bite!

• Ready In: 15 mins
• Serves: 4-8

Ingredients

• 1  medium sweet onion
• 2  tablespoons butter
• 8  large eggs
• 1⁄3 cup milk
• 4  ounces  crumbled feta cheese
• 1⁄2 teaspoon fresh ground black pepper
•  salt
• 4  whole  pita breads

Directions

1. Take pita and slice each in half. Place in a 300°Foven for 8-10 minutes. Remove from oven when pita is warm and starting to get crispy. Wrap in foil to keep warm and set aside.
2. While piat are in the oven, place the butter in a large skillet on medium-high heat.
3. Slice onion in half then cut 1/4" slices. Cut slices in half once more and place in hot butter. Sauté until onions become tender, around 5 minutes.
4. Whisk eggs and milk together. Add pepper to eggs then pour entire mixture on top of the onions.
5. Scramble the eggs until they are just beginning to come together and hold the scrambled egg shape.
6. Throw the feta cheese on top of the eggs and gently mix inches You want the feta to retain it's chunks so don't mix them in so much that they melt into the eggs. (Our family always preferred to cook our eggs well done, however if you like your eggs on the softer side you will want to add the feta cheese a minute or two earlier).
7. When the eggs are cooked to your preference, taste and adjust seasoning. Depending on the type of feta used, more salt may be needed and additional pepper can be mixed in as well.
8. Take the warmed pita bread and lightly butter the inside. Stuff each half with an 1/8th of the mixture.