BREAKFAST HASH PITA
2 medium Yukon gold or all-purpose potatoes, diced
1 tablespoon olive oil
1 small onion, chopped
½ small red bell pepper, seeded and chopped
1/ small green pepper, seeded and chopped
½ cup diced ham
2 eggs, beaten
Salt and pepper to taste
1 Toufayan Whole Wheat Pita
Place potatoes in saucepan and cover with water; heat to boiling. Cook until fork-tender, 5 to 8 minutes. Drain well.
In large nonstick skillet over medium-high heat, in hot oil, cook onion, red and green pepper until vegetables are lightly browned, about 3 minutes. Stir in ham and potatoes; cook 5 minutes longer, stirring occasionally.
Into mixture in skillet, stir in eggs; scramble eggs until of desired doneness, stirring constantly. Add salt and pepper to taste.
To serve, cut Toufayan Pita crosswise in half. Fill each half with hash mixture. Serves 1.
