Scrambled Egg Pockets

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Scrambled Egg Pockets
  • 4Servings


  • 1/2 cup greek yogurt
  • 1 clove garlic, chopped
  • 2 teaspoons fresh lemon juice
  • 4 tablespoons butter
  • 6 eggs, beaten
  • 4 mini pitas, warmed and sliced open at 1 end
  • flat-leaf parsley


Mix yogurt, garlic and lemon juice; season. In a nonstick skillet, brown butter over medium heat. Add eggs and scramble. Stuff pitas with yogurt sauce, eggs and parsley.