Egg Pizza Roll-Ups Recipe - Cooking Index
Egg Pizza Roll-Ups Recipe - Cooking Index
| 8 | Eggs | |
| 3/4 cup | 177ml | Thick pizza sauce - divided |
| Salt and pepper to taste | ||
| 1 | Basil and oregano | |
| Butter | ||
| 4 | Fresh pita breads - 7-inch | |
| 1 1/2 cups | 219g / 7.7oz | Shredded mozzarella cheese |
| 1 | Green pepper - cut into | |
| 1/2 | Cubes | |
| 1 cup | 237ml | 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 omelets. When eggs are set, slip spatula under and slide omelets 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 omelet on each pita round. Spread 1 Tbsp pizza sauce over each.
Sprinkle with cheese. Arrange a few pieces of 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 omelets ahead, wrap individually and refrigerate up to 2 days or freeze. Ready to serve roll-ups may be kept in the refrigerator for one day.
Source:
Carole Walberg
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