Monterey Jack and Egg Pita Pockets
- ½ cup pizza sauce, no salt added
- 4 eggs, cooked and scrambled
- 2 ½ cups your choice of vegetables (zucchini, bell peppers, celery, green onions, etc), grated
- 6 oz Canadian Monterey Jack, grated
- 12-15 whole wheat mini-pitas (or 4 large pitas), cut in half
- Mix pizza sauce, eggs, vegetables and Monterey Jack.
- Stuff pita halves with the mixture and serve along with cut
fresh vegetables and dip.