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Olive & Mushroom Omelet Pita




Source of Recipe


catgurrl


List of Ingredients




2 cups California ripe olives, sliced
2 cups mushrooms, diced
1 cup diced, seeded tomatoes
1/2 Tbsp salt
1/2 Tbsp ground black pepper
12 eggs, beaten
1/4 cup water
1/2 cup basil, chopped
1/4 cup butter, melted
1 cup grated Parmesan cheese
6 pita bread halves



Recipe



Combine first 5 ingredients in large bowl; mix well.


For each omelet, combine 2 eggs, 1 tablespoon water and 2 tablespoons basil in small bowl; beat well. Put 1/2 tablespoon butter in 8-inch skillet treated with nonstick cooking spray. Cook over medium-high heat until butter is foamy and barely browned. Add egg mixture. Swirl pan one time gently to distribute mixture. Cook for 2 minutes without stirring.


Distribute about 1/4 cup of the olive mixture over omelet. Sprinkle with 1/3 cup of Parmesan. Swirl pan to loosen omelet and carefully transfer to baking pan, folding on side over the other. Keep hot while repeating procedure for remaining omelets.


To serve: Cut each omelet into two wedge shapes. Insert pointed ends into opened and warmed pita bread halves.

Makes 6 servings.