Greek-Style Egg Roll-Ups

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

1. Prepare sauce: Blend together sour cream, cucumber, balsamic vinegar, olive oil, and oregano, Keep refrigerated until needed.
2. 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
3. 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