Mediterranean Breakfast - cooking recipe

Ingredients

1/2 cup water packed artichoke heart
1/2 cup chopped ripe plum tomato
4 -6 tablespoons torn fresh basil leaves
1/4 cup crumbled feta cheese
1 teaspoon lemon juice
6 eggs
2 whole pita pocket bread rounds

Preparation

Mix the first five items in a bowl.
In a seperate bowl beat the eggs until they are a pale yellow color.
Mix eggs and prior items together.
Scramble mixture over medium heat.
Place egg mixture in pita halves.
Spice up with pepper and some hot sauce.
Enjoy.