- 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.