12 eggs
1/2 c. milk
1/2 tsp. salt
1/2 tsp. tarragon
1/4 c. butter
6 pita breads
2 c. shredded fresh spinach or lettuce
12 slices onion
12 slices tomato

Beat together eggs, milk, salt and tarragon with fork, mixing thoroughly for uniform yellow or slightly for white and yellow streaks. Heat butter in 10-inch fry pan over medium heat until just hot enough to sizzle a drop of water. Pour in egg mixture.

As mixture begins to set, gently draw turned-over pancake turner completely across the bottom, forming large soft curds. Continue until eggs are thickened, but do not stir constantly. Cook until eggs are thickened throughout but still moist. (It is better to remove scrambled eggs from pan when they are slightly underdone. Heat retained in egg completes the cooking.)

Cut each pita in half crosswise and gently pull open. Arrange spinach, onion and tomato slice and about 1/4 cup scrambled eggs in each pocket. Serve hot. 6 servings.