Egg Sandwich



  • 1 teaspoon olive oil
  • 3 large eggs beaten
  • 2 tablespoons shredded cheddar cheese
  • 2 teaspoon finely chopped fresh basil leaves or ½ teaspoon dried basil
  • Salt and pepper
  • 2 mini whole wheat pita breads sliced in half horizontally


  1. Heat a 10-inch nonstick skillet over medium-high heat. When the skillet is hot, add the oil. Add the eggs and cook, stirring frequently, until they just begin to set, about 2 minutes. Stir in the cheese and basil and continue cooking until the cheese is melted and the eggs are fully set, about 1 minute longer. Season with salt and pepper to taste. Divide the egg mixture evenly between the two pita breads and serve immediately.