Confetti Scrambled Egg Pockets Recipe

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Confetti Scrambled Egg Pockets
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  1. In a large nonstick skillet, saute the corn, green pepper, onion and pimientos in butter for 5-7 minutes or until tender.
  2. In a large bowl, combine the egg substitute, eggs, milk and salt; pour into skillet. Cook and stir over medium heat until eggs are completely set. Stir in the tomato and green onion. Spoon about 2/3 cup into each pita half. Yield: 6 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 618.19 Kcal (2588 kJ)
Calories from fat 165.67 Kcal
% Daily Value*
Total Fat 18.41g 28%
Cholesterol 385.81mg 129%
Sodium 1309.58mg 55%
Potassium 536.35mg 11%
Total Carbs 68.01g 23%
Sugars 16.93g 68%
Dietary Fiber 4.92g 20%
Protein 43.17g 86%
Vitamin C 9.6mg 16%
Iron 4.8mg 27%
Calcium 271.7mg 27%
Amount Per 100 g
Calories 261.7 Kcal (1096 kJ)
Calories from fat 70.13 Kcal
% Daily Value*
Total Fat 7.79g 28%
Cholesterol 163.33mg 129%
Sodium 554.4mg 55%
Potassium 227.06mg 11%
Total Carbs 28.79g 23%
Sugars 7.17g 68%
Dietary Fiber 2.08g 20%
Protein 18.28g 86%
Vitamin C 4.1mg 16%
Iron 2mg 27%
Calcium 115mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.1
  • 16

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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