Scrambled Eggs

Crack the eggs into a bowl, add a splash of water, a pinch of salt, and a pinch of black pepper, then whisk vigorously until the yolks and whites are fully combined and slightly frothy.

Heat a non-stick skillet over medium-low heat and add a drizzle of olive oil, swirling to coat the surface evenly.

Pour the whisked egg mixture into the warm pan and let it sit undisturbed for about 20 seconds until the edges just begin to set.

Using a silicone spatula, gently push and fold the eggs from the edges toward the center in slow, sweeping motions to form soft, creamy curds.

Remove the pan from the heat just before the eggs appear fully cooked, as residual heat will finish the cooking and keep them tender and moist.

Immediately sprinkle freshly grated parmesan cheese over the eggs and fold gently once or twice to incorporate.

Warm the pita bread in a toaster or dry skillet until lightly golden and heated through.

Plate the scrambled eggs alongside the warm pita bread, season with an additional pinch of black pepper if desired, and serve immediately.