In addition to KES Week, last week we also celebrated “World Egg Day.” Many of our KES Clubs received a World Egg Day package that was filled with goodies….even some coupons for eggs! If you don’t have an egg allergy at your school why not make use of this great gift by serving eggs to your students. Even better…get creative and serve them in a unique and delicious way!
Enjoying eggs as a Meat and Alternative can be a part of a healthy balanced diet!
Try this easy egg recipe – kids will love them!!
- 2 eggs
- 1 tbsp (15 mL)water
- 1/8 tsp (0.5 mL)pepper
- 1 whole wheat pita bread
- 2 tbsp (30 mL)pizza sauce or tomato or pasta sauce
- 2 tbsp (30 mL)diced green pepper
- 2 tbsp (30 mL)sliced mushrooms
- 2 tbsp (30 mL)diced ham (optional)
- 2 tbsp (30 mL)shredded part skim mozzarella cheese
Step 1 Preheat oven to 350°F (180°C).
Step 2 Whisk eggs, milk and pepper in small bowl.
Step 3 Spray small non-stick skillet with cooking spray. Heat skillet over medium heat. Pour in egg mixture. As mixture begins to set, gently move spatula across bottom and side of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains. Set aside.
Step 4 Place pita bread on baking sheet. Spread pizza sauce on pita bread. Spoon scrambled eggs over top. Sprinkle green pepper, mushrooms, ham (if desired) and cheese over eggs.
Step 5 Bake in preheated 350°F (180°C) oven until cheese is melted, about 15 minutes.
Recipe sourced from: http://www.eggs.ca/recipes/eggs-press-pizza
Photo from: St. Matthew’s Elementary, Kids Eat Smart Club, St. John’s
Kristin Hedges is a Registered Dietitian with Kids Eat Smart Newfoundland and Labrador