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Confetti Scrambled Egg Pockets Recipe

Confetti Scrambled Egg Pockets Recipe

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.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings

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

  • 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.

Nutritional Facts

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.