Scrambled Egg and Veggie Pockets

Name: Scrambled Egg and Veggie Pockets
Prep time: 20 min
Total time: 20 min
Yield: 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

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Prep 20 min
Total 20 min
Ingredients 9
Servings 4

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

By Pillsbury Kitchens

Updated August 27, 2010

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

Steps

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.