Atlantic Hotel’s Herbed Breakfast Flatbread
6 whole or regular pita bread rounds
3 tablespoons butter, softened
1/4 teaspoon salt
Dash black pepper
3 ounces cream cheese, cut into 1/2-inch cubes
4 ounces Fontina cheese, shredded
Preheat oven to 400°F. Lightly spread tops of pita bread rounds with 2 tablespoons butter. Arrange on very large baking sheet. Bake 8 minutes or until toasted. In medium bowl beat together eggs, milk, salt, and pepper. In large skillet melt remaining tablespoon of butter over medium heat; pour in egg mixture. Add cream cheese as eggs cook. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edge.
With spatula, lift and fold partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking until egg mixture is cooked through. Add other desired stir-ins. Spoon eggs atop toasted pita rounds; sprinkle with cheese. Return to oven for 2 to 3 minutes or until cheese melts. Add desired toppers. Serves 4 to 6.
Toppers: Crisp cooked bacon or pancetta, crumbled; sliced, sauteed mushrooms; quartered, cooked, or canned artichoke hearts; chopped red onion; sliced smoked salmon; roasted red sweet pepper strips; shredded fresh spinach; flaked, cooked crab meat.
Stir-ins: Chopped red onion, tomatoes, peppers, capers, and/or 1 to 2 tablespoons snipped fresh herbs such as basil, thyme, or tarragon. Any kind of cheese, although cream cheese is especially delicious; add when scrambled eggs begin to cook.