Greek Scrambled Eggs

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INGREDIENTS :

• 1/2 cup basil
• 1/3 cup Greek yogurt
• 6 eggs
• 1 Tbsp. garlic
• 1 Tbsp. olive oil
• 6 strips bacon, chopped
• 1/2 tsp. salt
• 3/4 tsp. pepper
• 1/4 cup feta cheese
• 1/2 cup cherry tomatoes, cut into fourths
• 1/4 lemon to squeeze on top

DIRECTIONS:

1. Whisk together in a medium bowl the eggs, yogurt, salt, and pepper.
2. Heat frying pan on medium heat. When hot, add the oil. Add the garlic, sauté until slightly golden. Add bacon and cook fully. Reduce heat to medium/low. (Drain grease if you need to.)
3. Add egg mixture. Allow eggs to cook slowly on low heat, stirring often.
4. When eggs are cooked, remove form heat. Squeeze 1/4 lemon over the eggs and sprinkle  the feta, basil, and tomatoes on top.
5. Cut Pita pockets in half and toast lightly in toaster.
6. Fill each half of pita pocket with one cup of egg mixture; serve!

All images and text ©Sandy Coughlin for Reluctant Entertainer.