Pesto Omelet In A Pita Pocket Recipes

Steps:

• Heat the olive oil in a skillet over medium heat. Cook the portobello mushroom and red onion in the olive oil until the mushroom has softened, 3 to 5 minutes.
• Whisk the egg whites and water together in a small bowl; pour over the mushroom and onion mixture. Season the egg whites with salt and pepper. Cook, stirring occasionally, until the egg whites are no longer runny, about 5 minutes. Sprinkle the mozzarella cheese over the mixture; top with the pesto. Fold the omelette in half and continue cooking until the cheese melts, 2 to 3 minutes.

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.

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.

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.