Breakfast sandwich frittata
For a vegetarian frittata, omit the bacon and toast pitas in olive oil instead.
• 5 large eggs
• 1/4 cup heavy cream
• 1/4 cup whole milk
• 1/8 teaspoon cayenne pepper
• 3 tablespoons mixed chopped fresh herbs (such as parsley, chives and chervil)
• 2/3 cup grated sharp Cheddar (2 ounces)
• Coarse salt and ground pepper
• 2 slices bacon, cut crosswise into 1/4-inch pieces
• 1 pita, split horizontally into 2 rounds
1. Preheat oven to 425 degrees. In a medium bowl, whisk together eggs, cream, milk, cayenne, herbs and half the cheese. Season with salt and pepper.
2. In a small ovenproof nonstick or cast-iron skillet, cook bacon over medium heat, stirring occasionally, until crisp, about 7 minutes. Transfer bacon to egg mixture and pour all but 1 teaspoon fat into a small bowl. Add 1 pita round to skillet and cook until toasted and golden, about 3 minutes, flipping halfway through; transfer to a plate. Repeat with more reserved fat and remaining pita half; leave pita in skillet, cut side up.
3. Add egg mixture and cook over medium heat, gently stirring, about 30 seconds. Top egg mixture with other pita half, cut side down; transfer to the oven and bake 8 minutes. Sprinkle evenly with remaining cheese, then bake until frittata is puffed and golden, about 8 minutes. Let sit 3 minutes, then cut into wedges and serve warm.
Nutritional information per serving: 283 calories, 20 grams fat (10 grams saturated fat), 15 grams protein, 10 grams carbohydrates, 1 gram fiber, 64 percent of calories from fat.
Sweet pita wedges
• 1 1/2 cups whole milk
• 6 large eggs
• 1/2 cup granulated sugar
• 2 tablespoons finely grated lemon zest
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon coarse salt
• 4 pitas
• 1 tablespoon unsalted butter
• Powdered sugar
1. In a large, shallow dish, whisk together milk, eggs, sugar, lemon zest, nutmeg and salt. Cut 4 pitas in half crosswise and place in dish. Soak 15 minutes, flipping halfway through.
2. In a large nonstick skillet, melt butter over medium heat until foaming. Lift 4 pita halves from egg mixture, letting excess drip off, and cook until golden brown on both sides, about 12 minutes, flipping halfway through. Transfer to a plate and cover with foil to keep warm; repeat with remaining pita halves. Cut into wedges and dust with powdered sugar.
Nutritional information per serving: 506 calories, 17 grams fat (8 grams saturated fat), 18 grams protein, 71 grams carbohydrates, 2 grams fiber, 30 percent of calories from fat.
Cinnamon-almond pita streusel
Makes 2 1/2 cups
• 2 pitas, torn into large pieces
• 1/2 cup slivered almonds
• 4 tablespoons unsalted butter, melted
• 2 tablespoons packed dark-brown sugar
• 2 tablespoons granulated sugar
• 1/4 teaspoon coarse salt
• 1/2 teaspoon ground cinnamon
1. Preheat oven to 350 degrees. In a food processor, pulse pitas and almonds until coarsely ground. Transfer to a medium bowl. Add butter, both sugars, salt and cinnamon; toss to coat.
2. Transfer mixture to a large parchment-lined rimmed baking sheet and bake, stirring occasionally, until golden and crisp, about 10 to 12 minutes. Let cool on sheet on a wire rack. Serve streusel sprinkled over ice cream, yogurt or oatmeal.
Nutritional information per 2 tablespoons: 62 calories, 4 grams fat (2 grams saturated fat), 1 gram protein, 7 grams carbohydrates, 1 gram fiber, 58 percent of calories from fat.
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This simple flatbread is a lifesaver for anyone who needs to get wholesome food on the table fast. It’s good for so much more than just wraps, and can easily go in a sweet or savory direction.
When you sink your teeth into a soft pita topped with hummus or wrapped around kebabs, you are tasting the bread of antiquity, one that has remained a staple throughout the Mediterranean and Middle East. Today, it’s also available at any U.S. supermarket; the standard size is about 7 inches, though smaller ones are perfect for snacking. Some pitas have a pocket in the middle (created by steam during baking), making them ideal for sandwich fillings.Quick ideas for pita
• Make mini pizzas with tomato sauce and your favorite toppings, then bake.
• Split pitas and fill with cheese. Cook in a skillet until cheese is melted.
• Turn stale pitas into breadcrumbs.
• Stuff with scrambled eggs, cheese and salsa for breakfast to go.
• Make chips: Cut into wedges, toss with oil and seasonings, and bake.
Everyday Food magazine offers quick, healthy solutions for everyday meals from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to email@example.com.
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