Confetti Scrambled Egg Pockets

By jenknoll

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.

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 breads (6 inches), halved

Details

Servings 6

Preparation

Step 1

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.