Breakfast Pita

• 1 7-inch pita bread
• 2 tsp. butter or soy margarine
• 2 oz. soy "sausage"
• 2 scallions, thinly sliced
• 2 oz. white mushrooms, thinly sliced
• 2 large eggs
• 2 Tbs. heavy cream, optional
• 1 oz. shredded soy cheese
• Salt and freshly ground black pepper to taste
• 1 Tbs. ranch salad dressing
• Avocado slices for garnish, optional
• Leafy watercress stems for garnish

1. Warm pita in oven, and set aside.
2. Meanwhile, melt butter in large skillet over medium heat.
3. When warm, add soy "sausage," and crumble.
4. Add scallions and mushrooms, and saute for 5 minutes.
5. Combine eggs, heavy cream, if using, shredded cheese, and salt and pepper, stirring well.
6. Reduce heat to medium-low, and stir in egg mixture.
7. Continue stirring slowly until eggs set, about 5 minutes.
8. Remove from heat.
9. Slit warmed pita in half for 2 equal-sized pieces.
10. Spoon in equal portions of egg mixture, and top with ranch salad dressing, avocado, if using, and watercress.

bread, butter, soy sausage, scallions, white mushrooms, eggs, heavy cream, soy cheese, salt, salad dressing, avocado slices

Taken from www.vegetariantimes.com/recipe/breakfast-pita/ (may not work)