SCRAMBLED EGG POCKETS
1 small tomato, seeded and chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
2 tablespoons chopped green bell pepper
8 eggs (or 2 cups fat-free cholesterol-free egg product)
1 teaspoon chopped fresh (or 1/2 teaspoon dried tarragon leaves)
1/4 teaspoon salt
2 pita breads (6 inches in diameter), cut in half and opened to form pockets
1/2 cup alfalfa sprouts
Spray 10-inch nonstick skillet with nonstick cooking spray. Cook tomato, onion and bell pepper in skillet over medium heat about 3 minutes, stirring frequently, until onion is tender.
Beat eggs, tarragon and salt thoroughly with fork or wire whisk; pour into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
Spoon into pita breads. Top with alfalfa sprouts.
Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Breakfast and Brunch - Enjoy!, Gold Medal Flour No. 15, 1990's |