Yield: 12 Servings
1 1/2 cups sour cream or plain yogurt
3/4 cup cucumber, finely diced
1 Tbsp. balsamic vinegar
1 Tbsp. olive oil
1 tsp. dried oregano leaves
24 large eggs, beaten*
3 cups feta cheese, crumbled
6 cups lettuce, shredded
6 ripe tomatoes, diced
salt and pepper, to taste
12 pita breads, halved and kept
- Prepare sauce: Blend together sour cream, cucumber, balsamic vinegar, olive oil, and oregano, Keep refrigerated until needed.
- Cook and scramble eggs over medium heat until firm throughout with no visible liquid egg remaining. Season to taste with salt and pepper. Keep warm
- For each sandwich, portion 1/2 cup eggs, 1 oz. feta, 1/2 oz. lettuce, 2 oz. tomato, and 2 Tbsps. sauce onto each pita half. Serve immediately.
*if using frozen or liquid whole egg product use 2 lb. 10 oz.
Recipe by Judy Craig, Friendship Elementary School, Deland, FL. Photo by the American Egg Board