Parmesan Pita French Toast with a Whipped Walnut Pea Puree
French toast is a timeless classic! A nice hot meal you can enjoy any time of day. Recipe courtesy of xtinaluvspink.wordpress.com
Preheat oven to 425. Grease a shallow, flat-bottom baking dish that’s big enough for the pita breads. You may need to use two dishes.
In a bowl, whisk together the eggs, milk and spices. Whisk in four tablespoons of freshly grated Parmesan. Place your pita loaves in a shallow, flat-bottomed dish. Pour the mixture over the pita breads and lift them up to make sure the egg can coat the bottoms as well. Set aside to soak while you make the puree.
Cook the frozen peas in the microwave, following package directions. Drain out the water and transfer to a mini food processor. If you don’t have a mini food processor, you can use a fork and a bowl, or mortar and pestle.
Add in the walnuts, garlic, olive oil and one tablespoon of milk. Puree until smooth, scraping down the sides of the bowl frequently. Add more milk as necessary to reach desired “whipped” consistency.
Transfer the puree to a small serving bowl.
Now that the oven is hot and the pita loaves have been able to soak, transfer the pitas to the prepared baking dish(es), pouring any remaining egg mixture over the pitas. Bake at 425 for 10 minutes, turning the dish around halfway through.
Remove from the oven and carefully transfer pita breads to plates. Top with a scoop of of the whipped puree and more freshly grated Parmesan. Enjoy hot for breakfast, lunch or dinner!
Ingredients
Directions
Preheat oven to 425. Grease a shallow, flat-bottom baking dish that’s big enough for the pita breads. You may need to use two dishes.
In a bowl, whisk together the eggs, milk and spices. Whisk in four tablespoons of freshly grated Parmesan. Place your pita loaves in a shallow, flat-bottomed dish. Pour the mixture over the pita breads and lift them up to make sure the egg can coat the bottoms as well. Set aside to soak while you make the puree.
Cook the frozen peas in the microwave, following package directions. Drain out the water and transfer to a mini food processor. If you don’t have a mini food processor, you can use a fork and a bowl, or mortar and pestle.
Add in the walnuts, garlic, olive oil and one tablespoon of milk. Puree until smooth, scraping down the sides of the bowl frequently. Add more milk as necessary to reach desired “whipped” consistency.
Transfer the puree to a small serving bowl.
Now that the oven is hot and the pita loaves have been able to soak, transfer the pitas to the prepared baking dish(es), pouring any remaining egg mixture over the pitas. Bake at 425 for 10 minutes, turning the dish around halfway through.
Remove from the oven and carefully transfer pita breads to plates. Top with a scoop of of the whipped puree and more freshly grated Parmesan. Enjoy hot for breakfast, lunch or dinner!
