Break the eggs into a bowl, add a pinch of salt and the milk and mix together with a fork.
Heat the oil in the pan and add the onion and mushrooms. Fry for a few minutes until until golden brown
Add the butter and egg mixture, to the onions. Add the tomatoes and parsley, if using. Stir constantly but gently with a wooden spoon for 3 minutes 30 seconds.
Toast the pitta bread
Spoon the egg mixture into the pitta pockets that are easy to eat on the go !
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