Ranch Style Eggs

serves 2 to 3

This is a simple and satisfying recipe that can be served as a weekend breakfast, quick casual lunch or a family “Breaky-Dins”, when you want to serve breakfast foods for dinner. It can also be customized to whatever you like, there are no rules on what to include!

Ingredients:
2 large Pita Break Pitas, Whole Grain Wheat, Multigrain or Flax
6 eggs
1 tbsp milk
¼ cup of minced diced sweet onions
½ red bell pepper seeded and chopped
Chili powder, or ground chipotle to taste
1 tbsp vegetable oil
Salt and pepper to taste
Shredded Monterey jack or mozzarella cheese
Prepared and warmed refried beans
Prepared Salsa
Fresh cilantro or parsley
Sour Cream if desired

Slice pitas into pocket halves and heat in toaster oven or regular oven at 250° F for 5 minutes or until heated through. Heat refried beans. Chop parsley or cilantro and set aside for garnish.
Pour vegetable oil into a medium sized sauté pan and place over medium heat. Add onions to soften, then red bell pepper, season with salt and pepper and chili powder, if desired. In a medium mixing bowl, crack eggs and whisk with milk and salt and pepper. Pour over onion and pepper mixture, and cook over medium heat stirring until eggs are softly set. Spread refried beans into a pita pocket. Spoon egg filling in, and top with cheese, salsa , sour cream and chopped herb if desired. Serve with salad, soup or tortilla chips.

Variations
Change the variety of cheese to cheddar, omit beans and use chopped lettuce, diced cooked turkey bacon & sliced tomatoes for a variation on a bacon, lettuce and tomato.
Add your favourite cubed diced and cooked sausage to the onion and peppers before you add the eggs for a hearty version.