Pesto Omelet in a Pita Pocket |
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Prep Time: 7 Minutes Cook Time: 0 Minutes |
Ready In: 7 Minutes Servings: 1 |
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This is something a concocted one morning, whilst looking in my fridge at the season's bounty: fresh basil pesto, fresh homemade pitas, eggs... Yeah Baby! Ingredients:
1 egg, large, brown (use any kind you want, really) |
1 pita bread (approx. 6 inches) |
1 slice american cheese (hey, it was handy! i think cheddar or swiss would be even better!) |
1 tablespoon basil pesto |
Directions:
1. Scramble the egg, and cook in med-hi skillet, flipping once midway through. Leaving it in a single piece, omelet style makes assembly and eating easier and neater.
2. While the egg is cooking, wrap pita in a slightly damp dishtowel, and microwave for 20-40 seconds, until warm and pliable (be careful - it's hotter inside, so be careful opening the pita). You can leave the pita wrapped in the towel until ready to use it.
3. Cut/tear the pita to make a flap of half the diameter of the pita; fold the flap back.
4. fold the egg in half; melt the cheese on the egg, or make a cheese omelet if you wish.
5. Slide the egg/cheese into the warm, waiting pita, stuffing it gently into the pouch of the bread,.
6. Spread the pesto onto the inside of the flap .
7. Fold pita closed, and roll, if desired.
8. NOTE: since you are multi-tasking here, I put a single time in the Preparation box, rather than try to split it up.
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