From: Chef Courtney Parks, Open City, Washington, D.C. Yield: 12 servings. 2 oz. clarified butter 1 lb., 5 oz. eggs, beaten 3 oz. applewood smoked bacon, cooked and crumbled 1 cup cheddar cheese, shredded 1 cup smoked Gouda cheese, shredded ½ cup green onion, sliced to taste, salt and pepper 12 3" pitas, top ¼ sliced off Heat butter in very large nonstick pan over medium heat. Stir in eggs; cook and scramble just until eggs begin to thcken. Stir in bacon, cheeses, green onion and ...

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