Egg-Stuffed Pita

2 tablespoons butter or margarine
4 to 6 eggs, beaten
1 medium tomato, chopped
2 scallions (green onions, spring onions) green
    and white parts, finely chopped
1/2 cup crumbled feta cheese
1/2 teaspoon dried oregano
Salt and freshly-ground pepper, to taste
4 to 6 pita breads

Melt the butter in a large skillet over moderate heat.

Combine the eggs, tomato, scallions, feta, oregano, salt and pepper and pour into the skillet. Cook as you would scrambled eggs, until set.

Cut pockets in the pita breads with a serrated knife. Fill the breads with the egg mixture. If the pitas are large, you might want to cut them in half before filling.

Serves 4 to 6.