A delightful and quick breakfast option featuring a pita base topped with a flavorful egg scramble and melted cheese.
Heat the olive oil in a nonstick frying pan over medium heat.
Ensure the oil is evenly spread across the pan to prevent sticking.
Add the diced red onion and sauté until softened.
Stir occasionally to avoid burning and ensure even cooking.
Stir in the red bell pepper and cook until it begins to soften.
Cut the pepper into small, even pieces for quicker cooking.
Crack the eggs into the pan and scramble gently until just set.
Remove the pan from heat just before the eggs are fully cooked to avoid overcooking.
Season the mixture with salt and pepper to taste.
Taste the mixture before adding salt to avoid over-seasoning.
Preheat the toaster oven to broil.
Ensure the oven rack is positioned for even toasting.
Place the pita bread on a baking sheet and divide the egg mixture between them.
Spread the mixture evenly to cover the pita surface.
Top each pita with cheese and pancetta.
Distribute the toppings evenly for consistent flavor.
Broil the pitas until the cheese melts and starts to bubble.
Keep an eye on the pitas to prevent burning.
Serve the pita pizzas immediately while warm.
Garnish with fresh herbs like parsley or basil for added flavor.
