Monterey Jack and egg pita pockets

This is the Monterey Jack and egg pita pockets recipe.

  • Prep: 15 min
Yields 4 Servings
monterey jack and egg pita pockets

Ingredients

  • 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

Preparation

Mix pizza sauce, eggs, vegetables and Monterey Jack.

Stuff pita halves with the mixture and add to lunch box, along with crudités.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 445 Calories
Protein: 25 g
Carbohydrate: 42 g
Fat: 21 g
Fibre: 6.7 g
Sodium: 748 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 36 % / 401 mg
Selenium: 101 %
Vitamin C: 95 %
Vitamin B12: 51 %
Phosphorus: 41 %