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Olive & Mushroom Omelet Pita

Source of Recipe


Gemma's Homestyle Italian Cooking






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
  






Instructions



1. Combine first 5 ingredients in large bowl; mix well.
   
   
2. 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.
   
   
3. 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.
   
   
4. To serve: Cut each omelet into two wedge shapes. Insert pointed ends into opened and warmed pita bread halves.
   
   Makes 6 servings.