EGG SALAD PITAS
I came up with this recipe purely by accident. I was making egg salad and just kept adding different seasonings. When my friend tried it, she raved about it.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 3-6 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine the first eight ingredients. Stir in the eggs, cheese, onion, carrot and bacon. Spoon about 1/2 cup into each pita half. Add lettuce and tomatoes if desired.
Nutrition Facts : Calories 401 calories, Fat 29g fat (7g saturated fat), Cholesterol 233mg cholesterol, Sodium 662mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.
MEDITERRANEAN STEAK & EGG PITAS
Traditional steak and eggs get a Mediterranean makeover in this oh- so-easy entree. Hearty and fun, these pitas are loaded with flavor! Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle beef with the Greek seasoning, salt and pepper. In a large skillet, saute beef in oil for 4-6 minutes or until no longer pink. Remove from the heat and keep warm., In a large nonstick skillet coated with cooking spray, fry eggs as desired. Spoon steak over pita breads; top with tomatoes, olives, cheese and eggs.
Nutrition Facts : Calories 483 calories, Fat 18g fat (6g saturated fat), Cholesterol 270mg cholesterol, Sodium 1053mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 40g protein.
CURRIED EGG SALAD IN MINI PITAS
Provided by Bon Appétit Test Kitchen
Categories Bread Egg Appetizer Quick & Easy Graduation Curry Party Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 12
Steps:
- Whisk mayonnaise, scallion, shallot, apple cider vinegar, mustard, curry powder, and cumin in a large bowl. Fold in eggs and apple. Season with kosher salt and freshly ground pepper.
- Fill pita pockets with about 1 Tbsp. egg salad each. Top pita sandwiches with watercress sprigs.
EGGPLANT, ROASTED PEPPER AND CHICKEN PITAS
Mmmmm!! My mouth waters just thinking of this! An Israeli Jewish lady taught this to my grandmother several years ago, and our entire family fell in love with it. It was so good, we served it for a small catered event, and it was a hit. This is for you if you enjoy Middle Eastern cuisine.
Provided by ~marie~
Categories World Cuisine Recipes Middle Eastern Israeli
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Sprinkle sliced eggplant with salt and allow to drain in a colander for 20 minutes. Meanwhile, preheat a grill for medium-high heat (see Cook's Note).
- Pound chicken breasts between two sheets of plastic wrap to a thickness of 1/4-inch. Dredge with flour, shake off excess, dip into beaten egg, then press into seasoned bread crumbs to coat.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add chicken breasts and cook until golden brown. Set aside.
- Wipe eggplant dry with a paper towel. If grilling, brush slices with remaining 2 tablespoons olive oil. Grill until tender and well marked.
- Crush garlic with a mortar and pestle with a pinch of salt. Whisk together garlic, red wine vinegar, and extra-virgin olive oil. Slice grilled eggplant into strips and toss with roasted peppers and balsamic dressing; season to taste with salt and pepper.
- To assemble, heat pita breads on the grill until hot and marked. Slice chicken into strips and place into warm pitas along with marinated eggplant and red peppers.
Nutrition Facts : Calories 492.2 calories, Carbohydrate 60.2 g, Cholesterol 94.3 mg, Fat 18.4 g, Fiber 8.2 g, Protein 23 g, SaturatedFat 3.1 g, Sodium 1753.9 mg, Sugar 8.2 g
EGG AND TOMATO SALAD SANDWICHES (PITA BREAD)
Make and share this Egg and Tomato Salad Sandwiches (Pita Bread) recipe from Food.com.
Provided by ImPat
Categories Lunch/Snacks
Time 25m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel the eggs and cut in half and remove the yolks and chop the whites and set aside.
- Push the egg yolk through a fine mesh sieve and then mix to a smooth paste together with the mayonnaise mustard, vinegar and sour cream and then season to taste with salt and pepper.
- Mix the dressing with the tomatoes, capsicum (bell pepper), potato, egg white and spring green onions.
- Carefully split the pitas in half to form pockets and fill the pockets with the salad.
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