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. MORE+ LESS-

By Pillsbury Kitchens

Updated August 27, 2010

Ingredients

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

tablespoon butter or margarine

cup chopped broccoli

1/2

cup shredded carrot

1/4

cup chopped red or green bell pepper

tablespoons sliced ripe olives

pita (pocket) breads (6 inch), cut in half to form pockets

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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.