Herb Omelet Pita Sandwich

By David Tanis

Published August 7, 2018

  • Karsten Moran for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
4(181)
Comments
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There are other options besides fried falafel or spit roasted lamb to fill a pita. A less well-known filling is an herb omelet, called ejjeh in Lebanese cuisine. This version -- made with lots of chopped parsley, dill, mint and cilantro -- mimics the Persian herb omelet called kuku sabzi. It makes a perfect vegetarian sandwich filling, topped with a salad of chickpeas, chopped cucumber and tomato and a refreshing tahini-yogurt sauce.

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Ingredients

Yield:4 to 6 servings

FOR THE CHOPPED SALAD

  • 1 cup diced tomato, in ¼-inch cubes, a mix of red or yellow, if possible

  • 1 cup diced cucumber, in ¼-inch cubes

  • ½ cup finely diced red onion

  • 2 cups cooked chickpeas

  • Salt and pepper

  • Pinch of red-pepper flakes

FOR THE YOGURT SAUCE

  • 2 tablespoons tahini

  • ½ teaspoon finely grated garlic (about 2 cloves)

  • 2 tablespoons lemon juice

  • 2 cups plain whole-milk yogurt

  • Salt, to taste

FOR THE OMELET

  • ½ cup chopped scallions

  • 1 cup chopped dill

  • 1 cup chopped parsley

  • 1 cup chopped cilantro

  • 4 large eggs, beaten

  • ½ teaspoon baking powder (optional)

  • Salt and pepper

  • 2 tablespoons extra-virgin olive oil

  • 4 to 6 large pita flatbreads, warmed

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

52 grams carbs; 135 milligrams cholesterol; 461 calories; 11 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 20 grams fat; 8 grams fiber; 816 milligrams sodium; 20 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the chopped salad: Combine tomato, cucumber, onion and chickpeas in a bowl. Season with salt, pepper and a pinch of red-pepper flakes. Toss well and set aside.

  2. Step 2

    Make the yogurt sauce: In a small bowl, whisk together tahini, garlic and lemon juice. Whisk in yogurt and a good pinch of salt. Set aside.

  3. Step 3

    Make the herb pancake: Put scallions, dill, parsley and cilantro in a mixing bowl. Add beaten eggs and stir well to make a thick green mixture. Whisk in baking powder, if using, and season well with salt and pepper.

  4. Step 4

    Warm olive oil in a 9- or 10-inch skillet over medium heat. Add egg-herb mixture and spread across pan in an even layer, as if making an omelet or frittata. Cook for 2 or 3 minutes until bottom is set, then put on a lid and continue cooking until top is set, about 2 minutes or so. (Alternatively, finish cooking the top under broiler.) The herb pancake may be served warm or at room temperature.

  5. Step 5

    To serve, cut pita breads in half to make pockets. Place a slice of herb omelet in each pocket, and add a large spoonful of chopped salad. Top each pocket with about 2 tablespoons yogurt sauce.

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Ratings

4 out of 5
181 user ratings
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Comments

Paulette

I have never heard go baking powder added to eggs. What does this do?

Joanne Scobie

I have a question. What brands of pita bread are good ones to work with? Some have so many additives.

Leobot

I think it's supposed to make the eggs fluffier. I've seen this trick in several books and magazines.

herbs

Use mint instead of parsley

Peter

I wish this had a bit more flavor. Each component is nice, they work well together, but the sum total didn't pack the flavor punch that I had hoped for, especially given the sheer amount of herbs in the omelette. Maybe adding a few spicy pickled vegetables to the final sandwich would help, or perhaps some additional herbs or seasonings in the salad portion would help?

Nurith

The herb omelet is delicious! I used green onions, fresh mint, parsley, cilantro, a clove of garlic and the baking soda. Delicious!

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