Scrambled Egg Pockets

Cuisine: American

Category: egg

Servings: 4


1/2 cup chopped seeded tomato (about
1 small)
1/4 cup chopped onion (about
1 small)
2 tablespoons chopped green
bell pepper
2 cups Egg Substitute or
cholesterol-free egg product
1 teaspoon chopped fresh or
1/2 teaspoon dried tarragon leaves
1/4 teaspoon salt
2 pita breads (6 inches in diameter),
cut into halves to form pockets.
1/2 cup alfalfa sprouts


Cook tomato, onion and bell pepper in 10-inch skillet over medium heat about 3 minutes, stirring occasionally, until onion is tender. Mix Egg Substitute, tarragon and salt; pour into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 5 minutes or until mixture is thickened throughout but still moist. Spoon into pita breads. Top with alfalfa sprouts. 4 servings

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