8 Eggs
3/4 c Thick pizza sauce, divided
Salt & Pepper to taste
Pinch ea. of basil & oregano
Butter
4 Fresh pita breads,7-inch
1 1/2 c Shredded mozzarella cheese
1 Green pepper,cut into
1/2-inch cubes
1 c Fresh mushrooms,sliced
Cayenne pepper to taste
In a small bowl, combine eggs, 1/4 cup pizza sauce,salt,pepper,basil
and oregano. Beat with a fork until eggs are blended. Heat 6-inch
skillet over medium-high heat. Add 1/2 tsp butter. When butter is
melted, pour in 1/4 cup egg mixture. As eggs begin to set, lift edges
to allow liquid eggs to run under onelette. When eggs are set, slip
spatula under and slide omelette out of pan. Repeat with remaining
egg mixture. With a small knife, cut all around pita breads and
separate halves. Lie flat on work surface. Place an omelette on each
pita round. Spread 1 Tbsp pizza sauce over each. Sprinle with cheese.
Arrange a few piecesof pepper and mushroom slices in a row on each
pita. Sprinkle with cayenne pepper. Fold pita bread over and roll up
tightly. Serve immediately or to melt cheese, wrap in plastic wrap
and microwave on medium for 20 seconds. Roll-ups may be sliced and
served as appetizers.
To make ahead, wrap roll-ups in plastic wrap and keep refrigerated.
Serve hot or cold. To reheat, place two roll-ups in microwave oven.
Microwave on medium until hot, 30 to 45 seconds.
TIP: Make omelettes ahead, wrap individually and refrigerate up to 2
days or freeze. Ready to serve roll-ups may be kept inthe
refrigerator for one day.
