School lunch

Egg Salad Pita Pockets

Mini pitas make these appetizing egg salad sandwiches easy to manage.


  • measuring cup
  • small bowl and whisk to beat eggs
  • skillet and spatula for scrambling eggs
  • grater
  • knife
  • mixing bowl


  • 1/2 cup (125 mL) pizza sauce, no salt added
  • 4 eggs, scrambled
  • 2-1/2 cups (625 mL) your choice of vegetables (zucchini, green peppers, celery, green onions, etc), grated
  • 6 oz. (180 g) Monterey Jack cheese, grated
  • 12–15 whole wheat mini pitas (or 4 large pitas) cut in half


  1. Mix pizza sauce, eggs, vegetables and cheese together in mixing bowl.
  2. Stuff pita halves with mixture and add to lunchbox along with crudités.