Confetti Scrambled Egg Pockets |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Dixie Terry's sunny specialty is a colorful crowd-pleaser. My eight grandchildren often enjoy these egg-packed pitas for Saturday morning brunch...or with a light salad for supper, she informs from Goreville, Illinois. Ingredients:
1 cup fresh or frozen corn |
1/4 cup chopped green pepper |
2 tablespoons chopped onion |
1 jar (2 ounces) diced pimientos, drained |
1 tablespoon butter |
1-1/4 cups egg substitute |
3 eggs |
1/4 cup fat-free evaporated milk |
1/2 teaspoon seasoned salt |
1 medium tomato, seeded and chopped |
1 green onion, sliced |
6 whole wheat pita pocket halves |
Directions:
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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