Confetti Scrambled Egg Pockets

Name: Confetti Scrambled Egg Pockets
Prep time: 5 min
Cook time: 15 min
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; 8 large eggs; 1/4 cup reduced-fat evaporated milk; 1/2 teaspoon seasoned salt; 1 medium tomato, seeded and chopped; 1 green onion, sliced; 6 whole wheat pita pocket halves; Salsa, optional

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

This 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.

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
8 large eggs
1/4 cup reduced-fat evaporated milk
1/2 teaspoon seasoned salt
1 medium tomato, seeded and chopped
1 green onion, sliced
6 whole wheat pita pocket halves
Salsa, optional

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 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. Serve with salsa if desired.

Nutrition Facts

1 pita half: 224 calories, 9g fat (3g saturated fat), 255mg cholesterol, 402mg sodium, 24g carbohydrate (5g sugars, 3g fiber), 13g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat, 1/2 fat.

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