From: Chef Courtney Parks, Open City, Washington, D.C. Yield: 12 servings.
2 oz. clarified butter
1 lb., 5 oz. eggs, beaten
3 oz. applewood smoked bacon, cooked and crumbled
1 cup cheddar cheese, shredded
1 cup smoked Gouda cheese, shredded
½ cup green onion, sliced
to taste, salt and pepper
12 3" pitas, top ¼ sliced off
Heat butter in very large nonstick pan over medium heat. Stir in eggs; cook and scramble just until eggs begin to thcken.
Stir in bacon, cheeses, green onion and salt and pepper to taste. Continue cooking and gently scrambling until eggs are firm throughout with no visible liquid egg remaining.
To serve: Portion about ⅓ cup egg mixture into each pita pocket. Serve immediately.
Note: Do not let egg mixture remain at room temperature for longer than one hour (including preparation and service time).