Mexican Egg Pockets - cooking recipe

Ingredients

4 eggs
1/4 c. milk
2 tsp. chopped chives
1/4 tsp. salt
1 Tbsp. butter
2 pita breads, halved
1 c. chopped tomatoes
1/4 c. chopped green pepper
1/4 c. chopped green onions with tops
1/2 c. (2 oz.) shredded Cheddar cheese
1/4 c. bottled taco sauce

Preparation

Beat together eggs, milk, chives and salt.
In 7 to 8-inch omelet pan or skillet over medium heat, heat butter until just hot enough to sizzle a drop of water.
Pour in egg mixture.
As mixture begins to set, gently draw an inverted pancake turner completely across the bottom and sides of pan, forming large soft curds.
Continue until eggs are thickened but still moist.