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Scrambled Egg Pitas




Source of Recipe


Betty Crocker Easy Meatless Dishes






List of Ingredients



• 1 small tomato, seeded and chopped (1/2 cup)
  
• 1 small onion, chopped (1/4 cup)
  
• 2 tablespoons chopped green bell pepper
  
• 2 cups fat-free cholesterol-free egg product
  
• 1 teaspoon chopped fresh or 1/2 teaspoon dried tarragon leaves
  
• 1/4 teaspoon salt
  
• 4 pita bread fold
  
• 1/2 cup alfalfa sprouts
  






Instructions



1. Spray 10-inch nonstick skillet with cooking spray. Cook tomato, onion and bell pepper in skillet over medium heat about 3 minutes, stirring frequently, until onion is tender.
   
2. Mix egg product, 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 throughtout but still moist.
   
3. Spoon egg mixtures into pita bread folds. Top with alfalfa sprouts.
   






Final Comments


4 pitas.