Herb Omelet Pita Sandwich Recipes

HERB OMELET PITA SANDWICH

Steps:

• Make the chopped salad: Combine tomato, cucumber, onion and chickpeas in a bowl. Season with salt, pepper and a pinch of red-pepper flakes. Toss well and set aside.
• Make the yogurt sauce: In a small bowl, whisk together tahini, garlic and lemon juice. Whisk in yogurt and a good pinch of salt. Set aside.
• Make the herb pancake: Put scallions, dill, parsley and cilantro in a mixing bowl. Add beaten eggs and stir well to make a thick green mixture. Whisk in baking powder, if using, and season well with salt and pepper.
• Warm olive oil in a 9- or 10-inch skillet over medium heat. Add egg-herb mixture and spread across pan in an even layer, as if making an omelet or frittata. Cook for 2 or 3 minutes until bottom is set, then put on a lid and continue cooking until top is set, about 2 minutes or so. (Alternatively, finish cooking the top under broiler.) The herb pancake may be served warm or at room temperature.
• To serve, cut pita breads in half to make pockets. Place a slice of herb omelet in each pocket, and add a large spoonful of chopped salad. Top each pocket with about 2 tablespoons yogurt sauce.

HAM OMELET SANDWICH

Steps:

• In a small bowl, beat eggs, sugar and salt with a fork until blended but not frothy.
• Divide the butter in half and spread on each slice (1/2 tablespoon each).
• Heat the remaining teaspoon butter in a small nonstick skillet over medium heat. When the butter melts, add the eggs and scramble for 5 seconds with a silicone spatula, then spread in a thin, even layer. Lay the ham over the wet eggs, then fold in the top, bottom and two sides of the egg-ham "pancake" to form a square or rectangle to match the dimensions of the bread. Continue cooking until the eggs are soft but not runny, about 1 minute for a soft set. When you press the egg packet, it should have a little give.
• Slide the egg onto the buttered side of one bread slice and sandwich with the other, buttered-side-down. Cut in half into triangles and serve or wrap in foil or wax paper to eat out of hand.

BREAKFAST PITA POCKETS

Steps:

• Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
• Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
• Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.

HERB OMELETTE

Steps:

• Preheat oven to 350-degrees F.
• In a large bowl beat eggs.
• Stir in chopped vegetables, herbs and walnuts. Season to taste with salt and pepper. Whisk all ingredients together.
• Butter (or use Pam) a large ovenproof dish and pour in egg/veggie mixture.
• Cover and bake for 30 minutes.
• Remove cover and bake for another 15 minutes or until top is golden.