You’re ready to send your wee ones back to school, but now comes the part most parents dread: packing lunches. Fret not, I found the perfect recipe to make your life just a little easier. The thing I love most about this recipe for Monterey and Egg Pita Pockets is that you can use them for your kids’ lunches and for your own lunch as well. Made with delicious Canadian Monterey Jack, children will love these bite-size pockets. Not to mention that they’re a breeze to prepare. This means you’ll have extra time to focus on more important things (like homework!).
And while the children are away at school, don’t be afraid to sit down and enjoy your Monterey and Egg Pita Pocket with a glass of Thirty Bench Wine Makers Riesling. Its acidity cuts wonderfully through the Canadian Monterey Jack, while its sugars complement the cheese’s creaminess and add another taste dimension. Most of all, it will give you a much needed break while you anticipate the kids coming home again. Happy back-to-school season everyone!
Monterey and egg pita pocket
3 whole wheat mini-pitas (or 1 large pita) cut in two
2 tbsp (30 ml) pizza sauce
1 scrambled egg
Your choice of vegetables (grated zucchini, bell peppers, etc.)
1½ oz (45 g) Canadian Monterey Jack, grated.
Stuff the pita halves with all the ingredients and add to lunch box, along with crudités.
You also might enjoy this Google + video wine and cheese tasting via social media.