Confetti Scrambled Egg Pockets

12 ingredients
3 steps

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. 1
    In a
  2. 2
    , saute the corn, green pepper, onion and pimientos in butter for 5-7 minutes or until tender.
  3. 3
    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.

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