KANGAROO PITA RECIPES

Steps:

• Crack the eggs into a medium sized mixing bowl.
• Use a fork or whisk and beat the eggs well.
• Place a skillet on your stove top. Set heat about halfway between Low and Medium.
• When pan is warm, add the oil and the butter.
• Add the beaten eggs.
• As eggs begin to cook, use a spatula to pull egg from outside of pan to the middle of the pan.
• Fold eggs over on top of itself when just about done. Remove from heat immediately.
• Warm the pita bread in your skillet, about 30 seconds each side.
• Slice the pita bread into halves.
• Add mayonnaise if desired.
• Scoop half the eggs into each pocket.
• Add salt and pepper to taste.
• Enjoy!

Steps:

• Instructions at home:
• Cut a 3-inch horizontal slit midway on the pita half. Tuck the turkey, cheese and lettuce into the pita. Stuff the carrots and snap peas into the pouch/slit.
• Instructions at school:
• Drizzle the Hidden Valley® Original Ranch® Light Dressing Cup into the sandwich. Take the veggies out and dip them into the Hidden Valley® Original Ranch® Light Dressing Cup.
• Note: Go ahead and use your child’s favorite luncheon meat, cheese and veggies. Not in the mood for Romaine? Spinach and arugula work well too. Just be sure to pack extra veggies for dipping!