Meatless Friday: My Best Friend's Favorite Easy Meatless Recipe

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meatless friday redesignI’m not a cook. And though I do cook, I still don’t claim to be a cook.

Asked to share my favorite meatless recipe, I did. Asked again, I did what anyone would do: I called my best friend (who is a cook, and a darned good one!) My family, after all, is firmly in the cheese pizza or tomato soup and grilled cheese camp: we don’t experiment a whole lot.

Here’s what my best friend sent me when I asked for her favorite easy meatless recipe. It made me drool a bit, and I think it will be on the Reinhard menu pretty soon…

Photo by Shelly, "Veggie Egg Stuffed Pita" (2008) via Flickr, (CC BY-NC-ND 2.0)

Photo by Shelly, “Veggie Egg Stuffed Pita” (2008) via Flickr, (CC BY-NC-ND 2.0)

Egg Pita Sandwiches

In a skillet over medium high heat,cook 1/3 cup sliced mushrooms, 1/4 cup sliced green onion, and 1/4 cup chopped bell pepper in a skillet with 1 Tbs. of margarine or butter till tender.

In a bowl, beat together 3 eggs and 3 Tbs. of milk, 1/8 tsp. of dried basil, a dash of salt, and a dash of pepper.

Pour eggs over vegetables and cook on med to med-low without stirring until 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.

Sprinkle 1/4 cup shredded cheese over eggs.

Remove from heat.

Let stand 1 minute or until cheese melts slightly.

Cut pita bread in half and fill each half with egg mixture.

Serves 2.

Copyright 2015, Sarah Reinhard
Photo by Shelly, “Veggie Egg Stuffed Pita” (2008) via Flickr, (CC BY-NC-ND 2.0)

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