Egg pizza roll-ups

Yield: 4 Servings

Measure Ingredient
8 \N Eggs
¾ cup Thick pizza sauce, divided
\N \N Salt & Pepper to taste
\N \N Pinch ea. of basil & oregano
\N \N Butter
4 \N Fresh pita breads,7-inch
1½ cup Shredded mozzarella cheese
1 \N Green pepper,cut into
\N \N 1/2-inch cubes
1 cup Fresh mushrooms,sliced
\N \N Cayenne pepper to taste

In a small bowl, combine eggs, ¼ cup pizza sauce,salt,pepper,basil and oregano. Beat with a fork until eggs are blended. Heat 6-inch skillet over medium-high heat. Add ½ tsp butter. When butter is melted, pour in ¼ cup egg mixture. As eggs begin to set, lift edges to allow liquid eggs to run under onelette. When eggs are set, slip spatula under and slide omelette out of pan. Repeat with remaining egg mixture. With a small knife, cut all around pita breads and separate halves. Lie flat on work surface. Place an omelette on each pita round. Spread 1 Tbsp pizza sauce over each. Sprinle with cheese.

Arrange a few piecesof pepper and mushroom slices in a row on each pita. Sprinkle with cayenne pepper. Fold pita bread over and roll up tightly. Serve immediately or to melt cheese, wrap in plastic wrap and microwave on medium for 20 seconds. Roll-ups may be sliced and served as appetizers.

To make ahead, wrap roll-ups in plastic wrap and keep refrigerated.

Serve hot or cold. To reheat, place two roll-ups in microwave oven.

Microwave on medium until hot, 30 to 45 seconds.

TIP: Make omelettes ahead, wrap individually and refrigerate up to 2 days or freeze. Ready to serve roll-ups may be kept inthe refrigerator for one day.

Submitted by Kathleen Pickell

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