Confetti Scrambled Egg Pockets Recipe

Confetti Scrambled Egg Pockets Recipe photo by Taste of Home

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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.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Confetti Scrambled Egg Pockets Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

5 15 20

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
3 whole wheat pita pocket halves

Directions

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

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.

Originally published as Confetti Scrambled Egg Pockets in Light & Tasty August/September 2003, p14

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Confetti Scrambled Egg Pockets

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(1-1) of 1 reviews

Reviewed on Sep. 17, 2010 by springleaf

Just made this for dinner for my hubby, me and my 8 and 4 yr old. Everybody loved it! I used a bag of mixed frozen green, red, & yellow peppers with onions instead of the pimentos, but pretty much followed the recipe the same way. I added a little cheddar cheese before serving, and served in a flour tortilla for me and hubby, bowls sprinkled with cheese for the kids. Yum!