Egg-Pita Sandwiches
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 149. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 tablespoon margarine or butter
- 1/3 cup sliced fresh mushrooms
- 1/4 cup sliced green onion or chopped green pepper
- 3 eggs
- 3 tablespoons milk
- 1/8 teaspoon dried basil, crushed
- dash salt
- dash pepper
- 1/4 cup shredded cheddar cheese
- 1 pita bread round
Instructions
- In a medium skillet cook 1/3 cup sliced fresh mushrooms and 1/4 cup sliced green onion or chopped green pepper in 1 tablespoon margarine or butter till tender.
- In a bowl beat together 3 eggs; 3 tablespoons milk; 1/8 teaspoon dried basil, crushed; dash salt; and dash pepper. Pour over mushroom mixture. Cook, without stirring, till eggs begin to set on bottom and around edge. Lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking till thoroughly cooked but still glossy and moist.
- Sprinkle 1/4 cup shredded cheddar cheese over eggs. Remove from heat. Let stand 1 minute or till cheese melts slightly. Halve 1 pita bread round; spoon egg mixture into halves.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Sandwich" by rusvaplauke; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/7440954@N05/1171343352. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.