Vegetable Omelet Pita Bread Sandwich (dried eggs)


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Yield: 12 pita sandwiches cut into 4 servings each


  • 3 lb., 15 oz. water
  • 1 lb., 5 oz., whole egg solids
  • 2 lb., 4 oz. chopped fresh spinach
  • 6 whole Pita bread, cut in half


  1. Whisk together the egg solids and the water.
  2. Chop and reserve the spinach separately. Portion into 3 oz. servings.
  3. Cut pita in half and open to pockets.

Vegetable Mix ingredients

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


  1. Prepare all the vegetables accordingly; mix together in a bowl and reserve.

Cheese Mix Ingredients

  • 12 oz. shredded Mozzarella cheese
  • 12 oz. shredded Sharp Cheddar cheese
  • 6 oz. olive oil


  1. Blend the cheeses together.


  1. Prepare the omelet by first heating 0.5 ounce of olive oil in an omelet pan on a medium to high heating surface.
  2. Add 6 ounces of the vegetable mix and sauté until translucent.
  3. Add the spinach to the heated mixture and cook it down until all the moisture is evaporated.
  4. Add approximately 5.5 to 6 ounces of the egg mixture and stir constantly with a heat resistant rubber spatula to get soft, light and airy consistency.
  5. 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.
  6. Serve this sandwich with fresh fruit cup and a small tossed salad. Repeat with remaining ingredients.

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