Veggie Egg Pitas Food

MEDITERRANEAN VEGETABLE PITAS

Steps:

• In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.

VEGGIE EGG PITAS

Steps:

• Heat the oil in a non-stick pan, add onions and tomatoes and fry for 1 minute
• Beat the eggs with salt and freshly ground black pepper.
• Pour the egg mixture into the pan. Cook over a gentle heat for 3 mins, stirring until scrambled and then set aside.
• Cut the pita breads in half and open to make pockets.
• Spoon the egg and tomato mixture into each pocket. Serve warm.

EGG SALAD PITA

Steps:

• Fork mash eggs in a bowl, add onion, horseradish, Worcestershire sauce, mayonnaise, pepper; mix well.
• Open pita bread to make a pocket, spread cream cheese inside on both sides.
• Lay lettuce leaves on bottom, over cream cheese, top with tomato, red pepper and cucumber slices. Spread 1/4 of egg salad in each pita half on top of slices. Add more seasoning if you wish and press together to close.