Beakfast Gyro

Breakfast Gyro

Yield: 12 servings

Ingredients

  • 12 (7-in. size) pitas
  • 18 oz. lamb gyro meat, sliced
  • 2 lb.* (18) eggs, beaten, large
  • 6 oz. (1½ cups) crumbled feta cheese (or smoked shredded feta cheese)
  • 12 oz. (1½ cups) tzatziki sauce
  • 3 oz. (3/4 cup) tomatoes, chopped

Directions

  1. Wrap pita breads in foil. Place in 400° F oven.
  2. Place meat in covered container. Reheat in oven, keep warm.
  3. Cook and scramble eggs in a large spray-coated nonstick large pan over medium-low heat until firm throughout with no visible egg liquid remaining.
  4. Divide and portion about 2/3 cup egg mixture onto each pita, add gyro meat. Top with 2 tablespoons feta, 2 tablespoons sauce and 1 tablespoon tomatoes. Serve immediately.

*If using frozen or liquid whole egg product.

NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).


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