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Omelet In A Pita

Courses: Sandwiches
Serves: 4 people

Recipe Ingredients

4   Egg whites - lightly beaten
2   Eggs - lightly beaten
2 tablespoons 30mlWater
1/2 teaspoon 2.5mlDried whole basil
1/8 teaspoon 0.6mlSalt
1/4 teaspoon 1.3mlHot pepper sauce
  Vegetable cooking spray
1 cup 237mlSliced fresh mushrooms
1/2 cup 31g / 1.1ozThinly sliced green onions
1/2 cup 73g / 2.6ozShredded 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)

Recipe Instructions

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.

Cooking Light, Mar/Apr 1993, page 120


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