Recipe

Confetti Scrambled Egg Pockets Recipe


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Ingredients
  • 1/4 c sliced green pepper
  • 1 medium tomato, seeded & sliced
  • 2 tbsps sliced onion
  • 3 eggs
  • 1 (2 oz) jar sliced pimientos, drained
  • 1 c fresh or frozen corn
  • 1 green onion, sliced
  • 1/4 c fat-free evaporated milk
  • 1 1/4 c egg substitute
  • 1/2 tsp seasoned salt
  • 1 tbsp butter or stick margarine
  • 3 (6 inch) whole wheat pita breads, halved

Directions
  • Step #1 In a large nonstick skillet, green pepper, saute the corn, onion & pimientos in butter for 5-7 mins or until tender.
  • Step #2 Combine the egg substitute, eggs, milk & salt; pour this into skillet.
  • Step #3 Cook & stir over med-heat/flame until eggs are completely set.
  • Step #4 Stir in the tomato & green onion.
  • Step #5 Spoon about 2/3 c into each pita half.
  • Step #6 .
  • Enjoy the Confetti Scrambled Egg Pockets recipe

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