Quick and Cheap Dinner: Omelet on a Pita and Tomato Soup
May 18, 2009 | (3)
I call this thing I just made up Omelet on a Pita because it’s basically the same ingredients I would whip together for a Sunday morning omelet, except they’re not actually IN an omelet. Just read on and I’ll explain myself.
Omelet on a Pita and Tomato Soup
Total time: 15-20 minutes
Total cost per serving: I didn’t calculate exactly, but I’d be surprised if more than $4-5
2 eggs
1 can of chunky tomato soup (Whole foods makes a tasty one)
1 clove garlic
Italian seasoning
1 whole wheat pita
Olive oil
1/3 cup chopped frozen spinach (eyeball it)
about 1 oz feta cheese
grapes
- If using an oven (I use a toaster oven) pre-heat to 375 degrees. Hard boil the eggs about 10 minutes. While they are boiling, dump the soup into a pot and squish the garlic clove into the pot with a garlic press. If you don’t have a garlic press then just mince it and add it to the soup. Sprinkle in Italian seasoning to taste. Heat through on med-low heat.
- Nuke the spinach for 45 seconds. Drizzle a little olive oil on the pita and spread it around with your fingers. Don’t be shy, olive oil is supposed to be good for your skin
Squeeze out some of the water from the spinach and spread it around on the pita. Sprinkle the feta on top of the spinach and place in a toaster oven (or a regular oven). Bake at 375-400 degrees for 8-10 minutes, or until the cheese starts to melt a little and the edges of the pita brown.
- Cool the eggs under cold running water and peel. Mash them up in a bowl with a fork and sprinkle about half on your cooked pita. Cut the pita and serve along side half the the soup with the grapes for dessert.
The cool thing about this “recipe” is that you can serve two by adding another pita and some more spinach and feta, or you can repeat tomorrow night in even less time because the eggs are ready to go.
In case you haven’t noticed, I love chopped frozen spinach. All the work is done for you and there is no worry of the spinach going bad before you can eat it all. I live alone, so bagged fresh spinach often gets all nasty before I can eat the whole bag. In this recipe in particular the chopped frozen spinach works really well, almost like a spinach spread. Is that gross? It sounds a little gross, but it’s really good, I promise! Of course you could use fresh spinach in this recipe, too. I’d tear it up and sprinkle it on the pita with the cheese and put it right into the oven.
Ingredients: eggs, feta, frozen spinach, garlic, grapes, olive oil, pita, spinach, tomato, tomato soup
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drmiggy Says:
