Greek Scramble Pita Pocket
Perfect for the on-the-go Greek salad lover!
- Prep time: 10 min
- Makes: 4 servings
- Cook time: 3 min
Nutritional Information
PER SERVING
- Calories.202
- Saturated Fat.3 g
- Fat.9 g
- Carbohydrates.23 g
- Fibre.3 g
- Protein.11 g
- Sodium.502 mg
- Potassium*.164 mg
Ingredients
| 2 | large whole-wheat, pocket-style pitas |
| 1/4 cup / 50 ml | tzatziki sauce |
| Leafy green lettuce, thinly sliced tomato, cucumber and red onion | |
| 4 / 200 g | Naturegg Nature’s Best Shell Eggs (or Egg Creations Whole Eggs Original, well shaken) |
| 1/4 cup / 50 ml | 2% milk |
| 1/4 tsp / 1 ml | each salt and pepper |
| 6 | kalamata olives, finely chopped |
| 1 tbsp / 15 ml | finely chopped fresh dill |
| Crumbled light feta cheese (optional) |
Directions
Cut the pitas in half and open the pockets. Spread the tzatziki sauce evenly inside each pita. Garnish with lettuce, tomato, cucumber and onion to taste; set aside.
Whisk the eggs with the milk, salt and pepper in a microwave safe bowl. Microwave on HIGH for 2 minutes or until almost set; remove and stir to break up into curds. Stir in the olives and dill. Cook for an additional 30 to 60 seconds or until completely set. Divide the eggs evenly between the garnished pitas. Sprinkle with feta (if using).
Tips
Replace the pitas with large flour tortillas to make Greek-style wraps.
Naturegg Nature’s Best
Eggs from hens on a vegetarian feeding program that contains no medications, antibiotics or animal proteins.
Learn MoreTips: Shell Eggs
Love 'Eggs & Soldiers'? Once you've scooped out all that delicious egg, save the shells as the perfect vessel to start seedlings for your summer garden.