Save on Pinterest

Confetti Scrambled Egg Pockets

Total Time

Prep/Total Time: 20 min.

Makes

6 servings

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.
Confetti Scrambled Egg Pockets Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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

  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 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.

Recommended Video