Greek Scramble Pita Pocket

Perfect for the on-the-go Greek salad lover!

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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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)

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).

This recipe was made with:

Eggs from hens on a vegetarian feeding program that contains no medications, antibiotics or animal proteins.

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When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.