Pesto Omelet in a Pita Pocket

• 1 egg, large, brown (use any kind you want, really)
• 1 pita bread (approx. 6 inches)
• 1 slice American cheese (hey, it was handy! I think cheddar or Swiss would be even better!)
• 1 tablespoon basil pesto

1. Scramble the egg, and cook in med-hi skillet, flipping once midway through.
2. Leaving it in a single piece, "omelet style" makes assembly and eating easier and neater.
3. While the egg is cooking, wrap pita in a slightly damp dishtowel, and microwave for 20-40 seconds, until warm and pliable (be careful - it's hotter inside, so be careful opening the pita).
4. You can leave the pita wrapped in the towel until ready to use it.
5. Cut/tear the pita to make a flap of half the diameter of the pita; fold the flap back.
6. fold the egg in half; melt the cheese on the egg, or make a cheese omelet if you wish.
7. Slide the egg/cheese into the warm, waiting pita, stuffing it gently into the pouch of the bread,.
8. Spread the pesto onto the inside of the "flap".
9. Fold pita closed, and roll, if desired.
10. NOTE: since you are multi-tasking here, I put a single time in the Preparation box, rather than try to split it up.

egg, pita bread, american cheese, basil pesto

Taken from www.food.com/recipe/pesto-omelet-in-a-pita-pocket-237896 (may not work)