¼ cup olive oil
2 large garlic cloves, crushed
Salt and cracked black pepper, for seasoning
4 white pita pockets
1 cup grated parmesan
⅓ cup thinly sliced green onions
1 bunch thin asparagus, trimmed, halved (larger stalks halved lengthways, if needed)
125g cream cheese, cut into 1cm cubes
150g hot-smoked salmon, skin removed
2 tbsp roughly chopped dill
Lemon wedges, for serving
Preheat oven to 180°C. Combine oil and garlic. Put 1 teaspoon of the oil mixture in a medium frying pan over a medium heat. Season eggs and whisk well. Pour into hot pan and stir for about 3 minutes or until scrambled. Remove from pan and set aside.
Put pita pockets on a large oven tray. Brush liberally with remaining oil mixture and sprinkle with parmesan. Spread evenly with egg, then sprinkle with ¼ cup of the green onions. Top with asparagus and cream cheese.
Drizzle with remaining oil mixture. Bake for 15 minutes or until pita is golden around edges. Flake salmon and place on top. Sprinkle with dill and remaining green onions. Serve with lemon.