Mexican Egg Pockets

Directions

1. 1
   Beat together the eggs, milk, chives and salt.
2. 2
   In a 7 to 8-inch omelet pan or skillet over medium heat, heat butter until just hot enough to sizzle a drop of water.
3. 3
   Pour in egg mixture. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large, soft curds.
4. 4
   Continue until eggs are thickened, but still moist.
5. 5
   Do not stir constantly.
6. 6
   Place pita bread halves upright in loaf pan. Fill each half with 1/4 of the cooked eggs, tomatoes, pepper and onions.
7. 7
   Sprinkle with cheese.
8. 8
   Bake in a preheated 350° oven just until cheese is melted, about 5 to 10 minutes.
9. 9
   Top each pita half with 1 teaspoon taco sauce.
10. 10
    Serve immediately.