Scrambled Egg and Veggie Pockets

Looking for a delicious dinner recipe? Then check out this skillet meal with eggs and vegetables that's ready in just 20 minutes.

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

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
  • 1 In medium bowl, mix egg product, cheese and onion powder; set aside.
  • 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 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 Spoon egg mixture evenly into pita bread halves.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Sandwich
    Calories
    200
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    4 1/2g,
    4 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    20mg
    20%;
    Sodium
    530mg
    530%;
    Total Carbohydrate
    19g
    19%
    (Dietary Fiber
    2g
    2%
      Sugars
    2g
    2%
    ),
    Protein
    12g
    12%
    ;
    % Daily Value*:
    Vitamin A
    70%;
    Vitamin C
    30%;
    Calcium
    15%;
    Iron
    10%;
    Exchanges:
    1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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