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Greek-Style Egg Roll-Ups
Food Management Staff
January 1, 2007
1 Min Read
FM Staff
Yield: 12 Servings
cucumber sauce
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
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