Confetti Scrambled Egg Pockets Recipe

5 1 1
Confetti Scrambled Egg Pockets Recipe
Confetti Scrambled Egg Pockets Recipe photo by Taste of Home
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Confetti Scrambled Egg Pockets Recipe

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5 1 1
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

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

Nutritional Facts

1 each: 207 calories, 6g fat (2g saturated fat), 112mg cholesterol, 538mg sodium, 28g carbohydrate (0 sugars, 4g fiber), 13g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1/2 fat.

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

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springleaf User ID: 1035761 58983
Reviewed Sep. 17, 2010

"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!"

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