Pesto Omelet In A Pita Pocket Food

HERB OMELET PITA SANDWICH

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.

VEGETABLES-AND-DIP PITA POCKET

Steps:

• Toast the pita just until warm and pliable.
• In a medium bowl, toss the celery and carrots with the olive oil and 1/4 teaspoon salt to coat. Divide the bean dip and yogurt between the cavities of the pita halves, then stuff with the celery-carrot mix, pickle slices and parsley.
• Serve or wrap tightly in foil, plastic wrap or wax paper and pack for lunch.

PITA PIZZA

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Warm pitas in the preheated oven or in a microwave for 1 minute, or until soft. Spread lightly with tomato sauce, pressing to flatten while spreading. Sprinkle with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano and coriander.
• Spread the pitas on a large baking sheet and place in the preheated oven 8 minutes, or until the pita bread has reached desired crispness. Serve whole, or cut into slices.

PESTO OMELET

Steps:

• Combine eggs and tomato in a small bowl and set aside.
• Haet greased, large nonstick skillet over medium-high heat. Pour in egg mixture. Mixture should immediately set at the edges.
• Carefully push cooked mixture at edges toward center so uncooked portions can reach the hot pan surface, tilting pan as necessary.
• While top is still moist and creamy-looking, top with roasted pepper, pesto and cheese.
• Reduce heat to low; fold omelet in half. Cook an additional 2 minutes and serve immediately.

PESTO PITA PIZZA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange pita bread on a baking sheet.
• Bake in preheated oven until pita is lightly toasted, about 4 minutes.
• Spread pesto evenly over toasted pita bread and arrange tomato slices in a single layer. Top with feta cheese.
• Continue baking until feta cheese is browned and pita bread is crisp, about 11 minutes more.

CHEESY BACON CHICKEN OMELET PITA

Steps:

• Warm eggs to room temperature.
• Prepare and set aside filling by mixing chicken, bacon and cheese
• Mix eggs, parsley, garlic, onion powder and water just until well combined.
• Warm pita in toaster, cut in half and open pocket.
• Heat 6 to 8-inch pan just until drops of water sizzle.
• Mix chopped chicken, bacon and cheese so that the filling is prepared.
• Swirl butter in pan to coat.
• Pour in egg mixture and stir for 5 seconds.
• Gently lift set parts of the omelet to allow uncooked mixture to run underneath for about 30-60 seconds.
• Add filling on half of omelet and gently fold over other half.
• Leave on low heat until cheese is at least partially melted.
• Carefully cut omelet in half and put inside pita pocket.

PESTO PITA TOASTS

Steps:

• Cut pita rounds into 6 triangles. Split triangles in half. Brush the rough side of triangles with olive oil. Brush 1/2 tablespoon pesto on each triangle. Sprinkle with Parmesan.
• Place on baking sheet. Bake for 5 to 7 minutes in a 350 degree oven until crisp.

CLASSIC OMELET WITH SPINACH-BASIL PESTO

Steps:

• Preheat an 8-inch pan over medium-low heat for 2 minutes. Add oil and swirl to coat. Season eggs with salt and pepper and pour into pan.
• Cook, occasionally tilting pan and lifting up set egg. Cook until omelet is just set, 3 to 4 minutes (be careful to not let the bottom brown).
• Spread half the omelet with pesto and flip over other side. Continue to cook until pesto is warm, about 30 seconds more.