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Scrambled Egg Pockets

Categories:
brunches & entertaining, eggs, breakfast

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
1/4 teaspoon salt
2 pita breads (6 inches in diameter)
cut in half and opened to form
pockets
1/2 cup alfalfa sprouts

Spray 10-inch nonstick skillet with nonstick cooking spray. Cook tomato, onion and bell pepper 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 eggs are thickened throughout but still moist. Spoon into pita breads. Top with alfalfa sprouts. 4 SERVINGS. MICROWAVE DIRECTIONS: Place tomato, onion and bell pepper in 1-1/2-quart microwavable casserole. Cover tightly and microwave on high 2 to 3 minutes, stirring after 1 minute, until onion is tender. Stir in Egg Substitute, tarragon and salt. Cover tightly and microwave 5 to 6 minutes, stirring every 2 minutes, until eggs are puffy and set but still moist.




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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00




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