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Confetti Scrambled Egg Pockets

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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    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

Directions

  • In a large nonstick skillet, saute the corn, green pepper, onion and pimientos in butter for 5-7 minutes or until tender.
  • 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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