Omelet In A Pita Recipe - Cooking Index
4 | Egg whites - lightly beaten | |
2 | Eggs - lightly beaten | |
2 tablespoons | 30ml | Water |
1/2 teaspoon | 2.5ml | Dried whole basil |
1/8 teaspoon | 0.6ml | Salt |
1/4 teaspoon | 1.3ml | Hot pepper sauce |
Vegetable cooking spray | ||
1 cup | 237ml | Sliced fresh mushrooms |
1/2 cup | 31g / 1.1oz | Thinly sliced green onions |
1/2 cup | 73g / 2.6oz | Shredded reduced-fat Monterey Jack cheese - (2 ounces) |
2 | Pita bread rounds - (6-inch) | |
Cut in half | ||
8 | Unpeeled tomato - (1/4-inch-thick) | |
(1 medium) |
Combine first 6 ingredients in a bowl; stir well, and set aside.
Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add mushrooms and green onions; saute 2 minutes. Increase heat to medium-high, and add egg mixture; cook 2 minutes. Cover and cook an additional minute or until center is set. Remove from heat; top with cheese.
Loosen omelet with a spatula; fold in half.
Yield: 4 servings (serving size: 1 pita half).
NOTES : To serve, slide omelet onto serving plate; cut into four portions. Line each pita half with 2 tomato slices; place one omelet portion into each half.
Source:
Cooking Light, Mar/Apr 1993, page 120
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