Scrambled Egg and Veggie Pockets

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  • 20 min prep time
  • 20 min total time
  • 9 ingredients
  • 4 servings

Ingredients

1
carton (8 oz) fat-free egg product (1 cup) or 4 eggs, lightly beaten
1/2
cup shredded American cheese (2 oz)
1/2
teaspoon onion powder
1
tablespoon butter or margarine
1
cup chopped broccoli
1/2
cup shredded carrot
1/4
cup chopped red or green bell pepper
2
tablespoons sliced ripe olives
2
pita (pocket) breads (6 inch), cut in half to form pockets

Directions

  1. 1 In medium bowl, mix egg product, cheese and onion powder; set aside.
  2. 2 In 10-inch skillet, melt butter over medium heat. Add broccoli, carrot, bell pepper and olives; cook 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender.
  3. 3 Pour egg mixture over vegetables; reduce heat to low. Cook, stirring occasionally from outside edge to center, allowing uncooked egg mixture to flow to bottom of skillet, until center is set but still moist.
  4. 4 Spoon egg mixture evenly into pita bread halves.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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