Scrambled Egg & Veggie Pockets

Scrambled Egg & Veggie Pockets

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  • 1 cup fat free cholesterol free egg product/egg whites
  • 1⁄4 cup shredded reduced fat cheese
  • 1⁄2 tsp. onion powder
  • 2 tsp. canola oil
  • 1 cup chopped broccoli
  • 1⁄3 cup shredded carrot
  • 1⁄2 cup chopped bell pepper
  • 2 whole wheat pita pocket breads, cut in half


In medium bowl, mix egg product, cheese and onion powder, set aside. In skillet, add oil, broccoli, carrots, bell peppers and cook 3-5 minutes, stirring frequently until vegetables are tender crisp. 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. Spoon egg mixture evenly into pita bread halves.

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