Ingredients
1
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
1
tablespoon butter or margarine
1
cup chopped broccoli
1/2
cup shredded carrot
1/4
cup chopped red or green bell pepper
2
tablespoons sliced ripe olives
2
pita (pocket) breads (6 inch), cut in half to form pockets
Preparation
In medium bowl, mix egg product, cheese and onion powder; set aside.
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.
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.
