This scrambled egg and cheese pita, is another one of our family favorites. It is quick, easy and delicious, especially if the bacon has prepared ahead of time. I brown a pound of bacon when I have extra time. I keep it in my freezer for times when I only need a few slices.

I keep packages of these pitas in my freezer. I remove the amount that I need, and lightly brush on light virgin olive oil.
I then scramble the eggs. I took four eggs, a tablespoon of water, and a tablespoon of sour cream and whipped it all together. This is always the way I make scrambled eggs, because I learned it from Paula Deen. They taste better this way. When they were almost finished, I added 1/3 cup of shredded cheddar cheese.
I took some slices of already browned bacon out of the freezer, and nuked it slightly. I sliced a tomato, added the scrambled eggs, and added a thin layer of light mayo to one half of the opened pita. I folded the pita in half, and returned the completed pita to the pan on stove. I browned each side slightly, removed to a plate, cut in half and secured with picks. We like the combination of eggs, bacon, cheese, mayo and tomato, on a lowfat pita. Breakfast is now over, and many jobs are waiting to be completed on this beautiful," almost" Spring, Saturday morning.
I keep packages of these pitas in my freezer. I remove the amount that I need, and lightly brush on light virgin olive oil.