World Egg Day!

October is packed with lots of special events and holidays for our KES Clubs.  Last week we celebrated KES Week, Halloween is in the coming weeks and tomorrow is “World Egg Day.”  We always love to see KES Clubs serving eggs as it aids in the growth and development of our children – eggs are a great source of protein and other nutrients that can sometimes be difficult to get in our diets, especially during breakfast and in schools with many food allergies.  If you don’t have an egg allergy in your school and you provide students with a sit-down breakfast, we do encourage you to add eggs to your menu.  Enjoying eggs as a Meat and Alternative can be a part of a healthy balanced diet – get creative with them!

Try this easy egg recipe – kids will love them!!

Eggs-press Pizza

  • 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:

Photo from: St. Matthew’s Elementary, Kids Eat Smart Club, St. John’s

Janel Genge is a Registered Dietitian with Kids Eat Smart Newfoundland and Labrador

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