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

Ingredients

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