Best Herb Omelet Pita Sandwich Recipes

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SPINACH AND HERB OMELET



Spinach and Herb Omelet image

Using a combination of eggs and egg whites helps keep the saturated fat down without sacrificing a rich, satisfying flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 13

1 Haas avocado, halved, pitted, peeled, and diced
1 tablespoon fresh lemon juice
Coarse salt and ground pepper
4 large eggs plus 4 large egg whites
1/4 cup fortified low-fat milk
1/2 teaspoon dried rosemary, crumbled
3 tablespoons canola oil
1/2 cup minced onion
1 small jalapeno pepper (ribs and seeds discarded), minced
2 cups fresh baby spinach, shredded
1 bunch chives, thinly sliced
1 cup shredded reduced-fat Swiss cheese
Sliced mango and kiwi, for serving

Steps:

  • In a small bowl, toss the avocado with the lemon juice, season with salt and pepper, and set aside.
  • In a medium bowl, whisk together eggs, egg whites, milk, rosemary, salt, and pepper.
  • In a nonstick skillet, heat 1 tablespoon oil over medium. Add onion and cook until tender, about 4 minutes. Add jalapeno and spinach; cook until the spinach has wilted, about 1 minute. Transfer to a bowl; stir in chives and cheese; set aside.
  • Wipe the skillet and add 1 tablespoon oil. Add half the egg mixture and cook until nearly set, 1 to 2 minutes. Spoon half of the spinach mixture into the center, fold the omelet over, halve crosswise, and place on serving plate. Top with half the avocado. Repeat with remaining tablespoon of oil, egg and spinach mixtures, and avocado. Serve with mango and kiwi.

Nutrition Facts : Calories 362 g, Fat 28 g, Fiber 5 g, Protein 21 g

HERB OMELET PITA SANDWICH



Herb Omelet Pita Sandwich image

There are other options besides fried falafel or spit roasted lamb to fill a pita. A less well-known filling is an herb omelet, called ejjeh in Lebanese cuisine. This version -- made with lots of chopped parsley, dill, mint and cilantro -- mimics the Persian herb omelet called kuku sabzi. It makes a perfect vegetarian sandwich filling, topped with a salad of chickpeas, chopped cucumber and tomato and a refreshing tahini-yogurt sauce.

Provided by David Tanis

Categories     dinner, lunch, sandwiches, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 20

1 cup diced tomato, in 1/4-inch cubes, a mix of red or yellow, if possible
1 cup diced cucumber, in 1/4-inch cubes
1/2 cup finely diced red onion
2 cups cooked chickpeas
Salt and pepper
Pinch of red-pepper flakes
2 tablespoons tahini
1/2 teaspoon finely grated garlic (about 2 cloves)
2 tablespoons lemon juice
2 cups plain whole-milk yogurt
Salt, to taste
1/2 cup chopped scallions
1 cup chopped dill
1 cup chopped parsley
1 cup chopped cilantro
4 large eggs, beaten
1/2 teaspoon baking powder (optional)
Salt and pepper
2 tablespoons extra-virgin olive oil
4 to 6 large pita flatbreads, warmed

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.

Nutrition Facts : @context http, Calories 1037, UnsaturatedFat 30 grams, Carbohydrate 135 grams, Fat 38 grams, Fiber 13 grams, Protein 41 grams, SaturatedFat 7 grams, Sodium 1963 milligrams, Sugar 14 grams, TransFat 0 grams

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