YIELD: 12 servings

3/4 cup butter
3/4 cup onion, chopped
3/4 cup red or green bell peppers, chopped
3/4 cup celery, chopped
24 large eggs, slightly beaten
3 lbs. golden brown sausage, any flavor, chopped, heated
1 tsp. salt
1 1/2 cups plain yogurt
12 pita bread, cut in half
tomato, chopped, (optional)
Monterey Jack cheese, shredded (optional)

1. Sauté onion, peppers and celery in butter in large skillet on medium-high heat about 5 minutes or until tender.
2. Stir in eggs, sausage and salt. Cook on medium heat, drawing cooked portion of eggs to center until all egg mixture is almost set. Stir in yogurt. Cook until egg mixture is completely set.
3. Divide egg mixture evenly between pita halves. Sprinkle with tomato and cheese.

Recipe and photo from Jones Dairy Farm