Are you wondering sometimes what to do with your lesser-known herbs each week like Dill, Thyme or Parsley? Here's a quick egg recipe that is easy to make and also generic enough to use any herb of your choice. You could also add any kind of meat, cheese or veggie you had on hand to change this up.
- 5 large eggs
-1/4 cup cream or half&half
-1/4 cup milk
-3 tbsp mixed chopped herbs
-2/3 cup grated sharp Cheddar
-2 slices bacon
-1 pita, split into two rounds
-cayenne, black pepper & salt to taste
Preheat oven to 425. Whisk eggs, cream, milk, herbs, seasonings, and half the cheese. In an ovenproof nonstick or cast iron skillet, cooked bacon and add to the egg mixture when crisp. Use a small amount of the bacon drippings left in the skillet to brown the each of the pita rounds. Remove the first half from the skillet and transfer to a plate while the other cooks. Leave that one in the skillet when it is browned on both sides. Pour the egg mixture onto the browned pita and half the cheese. Top with the other browned pita half and bake for 8 minutes. Sprinkle with remaining cheese and bake until golden and puffed. Cut into wedges and serve warm.
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