Confetti Scrambled Egg Pockets

An interesting take on breakfast.  Considering they are in a pita, this would probably be a great “on the go” breakfast, too.


1 c. fresh or frozen corn
1/4 c. chopped green pepper
2 Tbsp chopped onion
1 jar (2 ounces) diced pimientos, drained
1 Tbsp butter
1-1/4 c. egg substitute
3 eggs
1/4 c. fat-free evaporated milk
1/2 tsp seasoned salt
1 medium tomato, seeded and chopped
1 green onion, sliced
3 whole wheat pita breads (6 inches), halved

1. In a large nonstick skillet, saute the corn, green pepper, onion and pimientos in butter for 5 to 7 minutes or until the vegetables are tender.

2. In a large bowl, combine the egg substitute, eggs, milk, and salt; pour into skillet.  Cook and stir over medium heat until the eggs are completely set.  Stir in the tomato and green onion.  Spoon about 2/3 c. into each pita half.

Here’s the dirt:
6 servings

207 calories
6 g fat (2 g saturated fat)
112 mg cholesterol
538 mg sodium
28 g carbs
4 g fiber
13 g protein


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