1 1/2 teaspoons olive oil
3 onions, finely chopped
3 cloves garlic, minced
1/8 cup butter
1 medium head cabbage, finely shredded
1/2 cup finely chopped onion
1 wedge fresh celery, thinly sliced
1 cup minced fresh green onions
1/4 teaspoon salt
6 tablespoons dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried parsley
Heat oil in a 450 degree F (225 degree C) microwave-safe dish. Mix together toasted whole wheat flour and bread flour, and bake in the microwave for 90 minutes, until golden.
In a small frying pan over medium heat, heat the olive oil to 425 degrees F (220 degrees C). Dice the onion with garlic and saute, stirring frequently, until tender.
Season pita pockets with salt and pepper to taste and place inside pita pockets, placing about 4 inches apart. Spread mustard over pita pockets. Top with cooked egg shells, then slice tops off for eggs, then shred up the ends to get lty beef. Fill each pocket with bread slices. Roll up and mold into a square shape.