
Thin Herb Omelet and Arugula Sandwich

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Any frittata can be made thin and tucked into a sandwich, but these herb-flecked omelets, tucked into whole wheat pita breads with arugula, are appealing in the spring, when the first delicious eggs, the first fresh herbs, and arugula are coming into the farmers market. For accompaniments, you might serve sautéed snow peas with pea greens or asparagus braised with peas and spring onions and an apple-rhubarb pandowdy for dessert. A young Chianti Classico, a normale rather than a riserva, would be a good weekday choice with this simple meal.
ingredients
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serves: 2-4
5 eggs
sea salt and freshly ground pepper
4 thin scallions (including an inch or more of the greens, thinly sliced)
2 tablespoons chopped parsley
2 teaspoons chopped tarragon
2 teaspoons minced chives
olive oil or butter
freshly grated Parmesan cheese
2-4 whole wheat pita breads (sliced horizontally)
mayonnaise
1 handful of arugula (leaves)
Servings Per Recipe: 2
Amount per Serving
Calories: 343
- Total Fat: 12.3 g
- Saturated Fat: 3.7 g
- Trans Fat: 0 g
- Cholesterol: 409.2 mg
- Sodium: 506.7 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 5.9 g
- Sugars: 1.9 g
- Protein: 21.2 g
preparation

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