Monterey Jack and egg pita pockets
Our dietitians' favouriteThis is the Monterey Jack and egg pita pockets recipe.
- Prep: 15 min
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
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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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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 |
| Phosphorus: | 41 % |
| Selenium: | 101 % |
| Vitamin B12: | 51 % |
| Vitamin C: | 95 % |
