From Vegetarian Suppers by Deborah Madison

Serves 2 to 4

Ingredients:

• 5 Eggs
• Sea Salt and Freshly Ground Pepper
• 4 thin Scallions, including an inch or more of the greens, thinly slices
• 2 tablespoons chopped Parsely
• 2 teaspoons chopped Tarragon
• 2 tablespoons minced Chives
• Olive Oil or Butter
• Freshly grated Parmesan cheese
• 2 to 4 whole wheat pita breads, sliced horizontally
• Mayonnaise
• A handful of Arugula leaves

Instructions:

• Whisk the eggs with a few pinches of salt, a few grindings of pepper, and a tablespoon of water. Add the scallions and herbs.
• Heat and 8-inch nonstick skillet with a teaspoon of olive oil or butter. Ladle in a quarter of the egg mixture and swirl it around the pan. Lower the heat. Grate a little cheese over the surface.When the eggs are set, turn them over with a spatula and briefly cook the second side. Slide the finished omelet onto a plate and repeat with the rest of the eggs.
• Spread one side of half of the pita bread with mayonnaise, add an omelet and the arugula, top with the second slice of bread, and serve.