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Confetti Scrambled Egg Pockets

By: Dixie Terry

"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."

Rate/Review | Read Reviews (2)

Prep Time:
5 Min

Cook Time:
15 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 cup fresh or frozen corn
1/4 cup chopped green pepper
2 tablespoons chopped onion
1 (2 ounce) jar diced pimientos, drained
1 tablespoon butter or stick margarine
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
3 (6 inch) whole wheat pita breads, halved

Directions

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

Footnotes

Nutritional Analysis: One serving (1 filled pita half) equals 207 calories, 6 g fat (2 g saturated fat), 112 mg cholesterol, 538 mg sodium, 28 g carbohydrate, 4 g fiber, 13 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1/2 fat.