Vegetable Omelet Pita Bread Sandwich (liquid eggs)


View dried egg formulation

Yield: 12 pita sandwiches cut into 4 servings each


  • 5 lbs., 4 oz. liquid whole eggs
  • 2 lbs., 4 oz. spinach, freshly chopped
  • 6 whole pita breads, cut in half


  1. Chop spinach and separate into 3 oz. portions, set aside.
  2. Cut pita breads in half and open.

Vegetable Mix Ingredients

  • 1 lb., 12 oz. diced green pepper
  • 1 lb., 12 oz. seeded and diced plum tomatoes
  • 1 red onion, minced


  1. Prepare all vegetables and mix together in a bowl and set aside.

Cheese Mix Ingredients

  • 12 oz. Mozzarella cheese, shredded
  • 12 oz. sharp Cheddar cheese, shredded
  • 6 oz. olive oil

Total approximate weight: 13 lbs., 8 oz.


  1. Blend the cheeses together.
  2. Prepare the omelet by first heating 0.5 ounce of olive oil in an omelet pan on a medium to high heating surface.
  3. Add 6 ounces of the vegetable mix and sauté until translucent.
  4. Add the spinach to the heated mixture and cook it down until all the moisture is evaporated.
  5. Add approximately 5.5 to 6 ounces of the egg mixture and stir constantly with a heat resistant rubber spatula until soft light and airy consistency.
  6. Add the 2 ounces of the cheese mix to the center of the prepared omelet and fold in half to fit into the pita pocket. Cut this into 4 triangle servings.
  7. Serve this sandwich with fresh fruit cup and a small tossed salad. Repeat with remaining ingredients.

Locate a U.S. supplier of REAL egg products



Egg facts