The summer before my Senior year in college, I went to Israel all by myself to teach English in a summer camp. The best part of the experience, by far, was staying with an incredible host family. They were some of the most welcoming people I've ever met in my life. It's amazing to me that they've welcomed a total stranger (me) with open arms and made me a part of their family.
Even more amazing is that thirteen years later we have reunited thanks to FB!!! Of course all my host siblings are now grown up, which is somewhat strange to see, but that's just life ;)
What made my experience in Israel even more special was the fact that just like my real parents, my host parents loved to cook. My host mom made amazing fried bread with fresh tomato sauce, chicken cooked in cola, and many other great dishes. The host father made a simple, but really delicious breakfast of thin omelet stuffed in a pita with a few slices of tomato...after all, he was a professional tomato grower!!
Oh, and there were mango bushes behind my host family's house in Israel....MANGO & TOMATO!!!!
Anyway, when I received a care package from Stonefire that included some of their delicious fluffy pita breads, I decided to make my own version of my host father's pita sandwich.
Breakfast Egg Pita Sandwich
Serves 1-2 depending on how hungry you are
Ingredients
1 pita, halved across, grilled or toasted
olive oil
2 eggs
splash of milk
salt & pepper
1 tablespoon pesto
1-2 slices of Havarti cheese, or any other cheese you like
1 small tomato, sliced
2 Boston lettuce leaves
Directions
1. Heat the olive oil in a large skillet. Whisk the eggs with milk, salt and pepper and pour into the pan. Cook the eggs until they are set on medium-low heat.
2. Slather the insides of the two halves of pita with pesto and stuff with half of the omelet, tomatoes, cheese and lettuce.
3. Eat immediately.
This is such a filling and fast breakfast, lunch or dinner idea. And it's perfect for Meatless Monday!
What would you change about this sandwich?
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