Danny Guillemette and Hélène Claude
Ferme Danny Guillemette et Hélène Claude, Le Gardeur, Quebec
1st Generation Egg Farmers
Danny and Hélène suggest adding ham and Brie cheese to scrambled eggs and serving them in lettuce-lined pita pockets. It’s a delicious grab and go meal.
Makes: 4 pita halves
What You Need:
1 tsp vegetable oil
2 shallots, finely chopped
1/3 cup finely chopped sweet green pepper
1/3 cup chopped smoked or maple-flavoured ham
1/4 cup diced Brie cheese (about 30 g)
2 whole wheat pita breads
4 tsp Dijon mustard
4 large lettuce leaves
How You Prepare:
Whisk eggs in small bowl; set aside.
Heat oil in large non-stick skillet over medium heat. Add shallots and green pepper; cook, stirring frequently, until softened, about 5 minutes.
Pour eggs into skillet. Add ham and cheese. 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. Remove from heat.
Cut pitas in half. Carefully open pockets and spread 1 tsp (5 mL) mustard inside each half. Line with lettuce. Spoon scrambled egg mixture into each pita.
Instead of Brie,use goat cheese or a shredded hard cheese such as old Cheddar. Pesto, relish or a favourite sandwich spread can be substituted for the mustard.
Fat 12 g
Saturated Fat 4 g
Trans Fat 0 g
Sodium 506 mg
Carbohydrate 21 g
Fibre 2 g
Sugars 1 g
Protein 16 g