This is the Monterey Jack and egg pita pockets recipe.
- Prep: 15 min
- 1/2 cup (125 mL) pizza sauce no salt added
- 4 eggs scrambled
- 2 1/2 cups (625 mL) your choice of vegetables (zucchini, bell peppers, celery, green onions, etc.) grated
- 6 oz (180 g) Canadian Monterey Jack grated
- 12–15 whole wheat mini-pitas (or 4 large pitas) cut in half
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Mix pizza sauce, eggs, vegetables and Monterey Jack.
Stuff pita halves with the mixture and add to lunch box, along with crudités.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||36 % / 401 mg|
|Vitamin B12:||51 %|
|Vitamin C:||95 %|