Ingredients

• 1 tsp oil
• 1 garlic clove, minced
• 1/2 cup halved cherry tomatoes
• 3 large eggs
• 1 tbsp milk
• Salt and pepper to taste
• 4 chopped fresh basil
• 1/4 cup baby bocconcini cheese
• 1 whole wheat pita

Preparation

In a large frying pan, heat the oil over medium-high heat. Cook the garlic and cherry tomatoes until the tomatoes begin to blister, about 2 to 3 minutes.
In a medium bowl, whisk together the eggs, milk, salt, and pepper. Add the egg mixture to the frying pan. Cook, stirring, until the eggs begin to set, about 2 minutes. Stir in the basil and bocconcini cheese. Cook until the cheese begins to melt, an additional minute. Stuff the pita with the egg mixture.
Serve immediately.