Thin Herb Omelet and Arugula Sandwich

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by: Mikey






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)

Nutrition Facts
Thin Herb Omelet and Arugula Sandwich

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
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preparation

1.  Whisk the eggs with a few pinches of salt, a few grindings of pepper, and a tablespoon of water. Add the scallions and herbs.

2.  Heat an 8-inch nonstick skillet with a teaspoon of olive oil or butter. Ladle in a quarter of the egg mixture and swirl it around the pan. Lower the heat. Grate a little cheese over the surface. When the eggs are set, turn them over with a spatula and briefly cook the second side. Slide the finished omelet onto a plate and repeat with the rest of the eggs.

3.  Spread one side of half of the pita bread with the mayonnaise, add an omelet and the arugula, top with the second piece of bread, and serve.

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