Mexican Egg Pockets

Beat together the eggs, milk, chives and salt.

In a 7 to 8-inch omelet pan or skillet over medium heat, heat butter until just hot enough to sizzle a drop of water.

Pour in egg mixture. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large, soft curds.

Continue until eggs are thickened, but still moist.

Do not stir constantly.

Place pita bread halves upright in loaf pan. Fill each half with 1/4 of the cooked eggs, tomatoes, pepper and onions.

Sprinkle with cheese.

Bake in a preheated 350° oven just until cheese is melted, about 5 to 10 minutes.

Top each pita half with 1 teaspoon taco sauce.

Serve immediately.