While this recipe is a very good way to use up stale flatbread, it may inspire you to keep pita bread on your weekly grocery list, to make sure you're always ready for speedy breakfasts, dinners, and midnight snacks. As author Leah Koenig writes, "Mizrahi cuisine includes a category of recipes called fatoot that are made with stale flatbread that gets ripped and repurposed into something thrifty and delicious. (Fittingly, the word fatoot is Arabic for “crumbled.”) Yemenite Jews serve this dish, called fatoot samneh, of torn pita toasted in samneh (clarified butter) and scrambled with eggs on Friday mornings when preparations for Shabbat are underway and a quick, satisfying meal is needed.
Like matzo brei, it can be served sweet or savory. Either way, the toasty, fragrant pita and creamy scrambled eggs make it a satisfying breakfast worth remembering when there is extra pita lying about." Recipe slightly adapted from The Jewish Cookbook (Phaidon Press, September 2019). —Genius Recipes
Toasted Pita & Scrambled Eggs (Fatoot Samneh) From Leah Koenig
clarified butter, ghee, unsalted butter, or chicken schmaltz
pita breads (6 inch/15cm), ripped into small pieces
eggs, lightly beaten
kosher salt, plus more as needed
Honey, for serving (optional)
In a medium nonstick frying pan, melt the clarified butter over medium heat. Add the pita pieces and cook, stirring occasionally until toasted and lightly browned, about 5 minutes.
Meanwhile, in a medium bowl, whisk together the eggs and salt. Pour the eggs over the toasted pita and cook, stirring constantly, until the eggs are just set. Taste and add more salt if desired. Divide onto plates and serve drizzled with honey.