Egg And Cheese Stuffed Pita Pockets Recipe 

Prepare the Egg Mixture:

1. In a mixing bowl, whisk together the eggs until well beaten. Season with Aromat.

Prepare the Filling:

1. Heat olive oil in a frying pan over medium heat.

2. Add diced onion to the pan and fry until it's fragrant and translucent, about 2-3 minutes.

3. Add diced bell peppers and tomatoes to the pan and cook for another 3-4 minutes, or until they're tender-crisp.

4. Season the vegetable mixture with Aromat.

Scramble the Eggs:

1. Push the vegetable mixture to one side of the frying pan to create space for the eggs.

2. Pour the beaten eggs into the empty side of the pan. Let them sit for a few seconds until they start to set around the edges.

3. Use a spatula to gently stir and scramble the eggs, incorporating them into the vegetable mixture. Cook until the eggs are scrambled and fully cooked, about 3-5 minutes.

Warm the Pita Pockets:

1. If your pita pockets are not already warm, quickly warm them in a toaster, oven, or microwave for a few seconds to make them more pliable.

Assemble the Stuffed Pita Pockets:

1. Carefully open each pita pocket to create a pocket for the filling.

2. Divide the scrambled egg and vegetable mixture evenly among the pita pockets, spooning it into each pocket.

3. Sprinkle shredded cheese over the egg mixture in each pita pocket.

Garnish and Serve:

1. Serve the egg and cheese stuffed pita pockets warm as a delicious and portable breakfast or brunch option.