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Scrambled Egg Pockets

Scrambled Egg Pockets recipe image
This International breakfast features about 1 small, Pepper, Egg Substitute or cholesterol-, Free egg product, Dried tarragon. It delivers a pleasant kick of heat. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 437.2
Dietary: Gluten-free, Vegetarian
Description
This International breakfast features about 1 small, Pepper, Egg Substitute or cholesterol-, Free egg product, Dried tarragon. It delivers a pleasant kick of heat. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • (about 1 small)
  • Pepper
  • 2 cups Egg Substitute or cholesterol-
  • Free egg product
  • 1/2 teaspoons Dried tarragon
  • 1/4 teaspoons Salt
  • 2 pita Breads (6 inches in diameter)
  • Pockets
  • 1/2 cups Alfalfa sprouts
Directions
  1. 1
    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
  2. 2
    chopped seeded tomato
  3. 3
    chopped onion (about 1 small)
  4. 4
    chopped green bell
  5. 5
    chopped fresh or
  6. 6
    cut in half and opened to form

Nutrition Facts

Servings 4

Amount Per Serving
Calories 437.2kcal
% Daily Value *
Total Fat 22.5g35%
Saturated Fat 7.9g40%
Cholesterol 552.6mg185%
Sodium 1578.3mg66%
Total Carbohydrate 39.8g14%
Dietary Fiber 9.1g37%
Sugars 6.8g
Protein 27.2g55%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: about, alfalfa, breads, breakfast, cholesterol, diameter, dried, egg, eggs, free, inches, international, microwave, pepper, pockets, product, salt, scrambled, small, sprouts
Read it online: https://www.chefs-mate.com/recipe/scrambled-egg-pockets/