CONFETTI SCRAMBLED EGG POCKETS

Confetti Scrambled Egg Pockets image

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.

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 12

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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

Steps:

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 : Calories 224 calories, Fat 9g fat (3g saturated fat), Cholesterol 255mg cholesterol, Sodium 402mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges