Name: Mediterranean Breakfast
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 pocket halves, 4 serving(s)
Ingredients: 1/2 cup water packed artichoke heart; 1/2 cup chopped ripe plum tomato; 4 -6 tablespoons torn fresh basil leaves; 1/4 cup crumbled feta cheese; 1 teaspoon lemon juice; 6 eggs; 2 whole pita pocket bread rounds

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Recipe by Amber of AZ

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Different and fun for breakfast. The feta cheese tastes really good with the eggs.

Ready In:: 15mins
Serves:
Yields:
Units:

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ingredients

¹⁄₂ cup water packed artichoke heart
¹⁄₂ cup chopped ripe plum tomato
4 -6 tablespoons torn fresh basil leaves
¹⁄₄ cup crumbled feta cheese
1 teaspoon lemon juice
6 eggs
2 whole pita pocket bread rounds

directions

Mix the first five items in a bowl.
In a seperate bowl beat the eggs until they are a pale yellow color.
Mix eggs and prior items together.
Scramble mixture over medium heat.
Place egg mixture in pita halves.
Spice up with pepper and some hot sauce.
Enjoy.

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RECIPE MADE WITH LOVE BY

@Amber of AZ

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@Amber of AZ

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"Different and fun for breakfast. The feta cheese tastes really good with the eggs."

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review by Mrs.Habu

8/5/2002

I liked this dish a lot, as did our guests; however, it was a little too moist. Next time, I will use less tomatoes and I will quarter the artichokes, too. I served this with olives.

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review by Miss Annie

5/31/2002

This is a very good recipe, and easy to put together. I printed out the recipe and took it on a camping trip. The taste was great. Every one that went camping took the recipe home with them. Thanks for posting a very unusal, very good recipe.

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creation by Amber of AZ

4/24/2002

Different and fun for breakfast. The feta cheese tastes really good with the eggs.