Wednesday, October 13, 2010

What's for Breakfast: Egg Pita Pocket

By Ed Bruske
aka The Slow Cook

The scrambled eggs served at school used to arrive pre-cooked and frozen from a factory. This year, the cooks are making them from scratch. This seems like a genius idea, serving them inside a whole-wheat pita pocket.

This was the alternative: warm muffin (heated inside the plastic) and cottage cheese. Some days the cooks remove the muffin from the plastic, other days not. Cottage cheese is one of my personal favorites, but I'm not sure how much the kids like it. Maybe they need to learn. This is a much better source of the calcium everyone is so worried about than strawberry milk, no?

No comments:

Post a Comment