Cheesy French Toast Pitas. Photo by Tom McCorkle & food styling by Lisa Cherkasky for The Washington Post.

2 to 4 servings


For the ground turkey

  • 450 g ground turkey (light or dark meat)
  • 1 teaspoon course salt
  • 3/4 teaspoon freshly ground black pepper, plus more as needed
  • Leaves from 3 stems fresh thyme (may substitute 1 teaspoon dried thyme)
  • 1 teaspoon celery seed
  • 1/2 teaspoon dehydrated onion flakes
  • 1/8 teaspoon ground cayenne pepper

For the pitas

  • One 55 g chunk Parmigiano-Reggiano cheese
  • 2 large eggs
  • 1 cup half-and-half
  • Freshly ground black pepper
  • 2 whole-wheat pita breads (6-inch rounds)
  • Fresh salad greens or frozen/defrosted spinach (optional)
  • Sweet peppers (optional)


  1. For the ground turkey: Combine the ground turkey, salt, the 3/4 teaspoon of black pepper, thyme leaves, celery seed, onion flakes and cayenne pepper in a mixing bowl; use your clean hands to blend well.
  2. Divide into 4 equal portions, then shape each one into a flat patty that will fit inside a half-moon pita.
  3. Grease a nonstick skillet with cooking oil spray and place over medium heat. Clean the mixing bowl.
  4. Arrange the patties in the hot skillet; cook for 9 to 11 minutes total, turning them as needed. The patties should be browned and just cooked through (firm to the touch, 165 degrees at the center using an instant-read thermometer). Transfer to a plate and cover loosely to keep warm.
  5. While they are cooking, prepare the pitas: Grate the cheese onto a cutting board. Whisk together the eggs, half-and-half and a pinch of the black pepper in the clean mixing bowl.
  6. Cut each pita in half, forming two half moons. Open each one along the cut side and fill with a good pinch of the cheese, then a cooked turkey patty, more of the cheese and the greens or peppers, if desired.
  7. Use paper towel to wipe out the skillet you used for the turkey; re-grease with cooking oil spray; place over medium heat.
  8. Working with one stuffed pita at a time, hold the cut side closed as you dip the pita into the egg mixture; tip to drain slightly and then place in the hot skillet.
  9. Cook for a total of 6 minutes, turning to cook both sides, until golden brown and you can see that some of the cheese has melted. Some of the egg mixture may ooze out into the pan; use your fingers (careful!) to press the stuffed pitas down; use a spatula to push it back into the pitas as they cook. (It's just softly scrambled eggs.) Feel free to cook up the remaining egg mixture afterward, in the same pan, or discard the mixture.
  10. Cut each pita in half, for easy eating. Serve hot.

Loosely based on a recipe from Nigella Lawson's "At My Table: A Celebration of Home Cooking" available from for R381