Mexican Egg Pockets

Name: Mexican Egg Pockets
Ingredients: 4 eggs; 1/4 c. milk; 2 tsp. chopped chives; 1/4 tsp. salt; 1 Tbsp. butter; 2 pita breads, halved; 1 c. chopped tomatoes; 1/4 c. chopped green pepper; 1/4 c. chopped green onions with tops; 1/2 c. (2 oz.) shredded Cheddar cheese; 1/4 c. bottled taco sauce

11 ingredients

5 steps

Ingredients

4 eggs
1/4 c. milk
2 tsp. chopped chives
1/4 tsp. salt
1 Tbsp. butter
2 pita breads, halved
1 c. chopped tomatoes
1/4 c. chopped green pepper
1/4 c. chopped green onions with tops
1/2 c. (2 oz.) shredded Cheddar cheese
1/4 c. bottled taco sauce

Directions

1

Beat together eggs, milk, chives and salt.
2

In 7 to 8-inch omelet pan or skillet over medium heat, heat butter until just hot enough to sizzle a drop of water.
3

Pour in egg mixture.
4

As mixture begins to set, gently draw an inverted pancake turner completely across the bottom and sides of pan, forming large soft curds.
5

Continue until eggs are thickened but still moist.