Recipe: Cheesy Confetti Egg Pita Pockets

Who doesn’t love a great breakfast you can eat on the run…. This recipe for Cheesy Confetti Egg Pita Pockets is not only delicious… but also a great breakfast you can make mostly ahead… perfect for hectic weekday mornings.

You can scramble these eggs the night before and store them in an air tight container in the fridge… just reheat them in the microwave… and you’re off!

These are also a delicious breakfast for a leisurely slow morning too… read the paper… do the crossword puzzle… enjoy your coffee.. while eating these one handed… if that’s your type of a breakfast.. this recipe is for you.

The ingredients are chock full of flavor … the little bit of sweet corn in it adds just the right amount of sweetness… the green onion adds a little zip… just perfect.

TIPS

To make this lower fat

Make this with an egg substitute… and use non-fat milk when you beat the eggs. Use a low fat margarine instead of butter.

To make this lower carb



Eat them as scrambled eggs and forget the pita pocket.





To add even more flavor

Serve this with some salsa.

I hope you enjoy these!






Recipe: Cheesy Confetti Egg Pita Pockets

All you need:

1 cup frozen corn
¼ cup diced green pepper
½ jar (2 ounces) diced pimentos
3 large green onions, diced (both green and white parts)
½ cup diced fully cooked ham
¼ cup shredded cheddar cheese
3 pita breads
1 tablespoon butter
6 eggs
Dash of milk
Salt and pepper to taste

All you need to do:

In a medium to large skillet, melt the butter over medium heat.

Microwave the corn for about 3 minutes in a small microwaveable dish. Set aside.



Add the diced green pepper, diced white parts of the green onion, ham, pimentos and corn. Sauté them until the green pepper and onion begin to get a little soft, about 5 minutes.



Meanwhile, in a medium bowl, beat the eggs and milk until well mixed.


Add the eggs to the skillets and stir well, making sure everything is evenly mixed.

Sprinkle the chopped green parts of the green onion over the eggs.

Sprinkle the shredded cheddar cheese over the eggs, stir well.


Continue to stir and cook the eggs as you would any other scrambled eggs. When eggs are no longer wet, remove from the heat.

Add salt and pepper to taste.

Cut about a half inch or so off the pita to make a pocket.

Fill each pita with the confetti eggs and serve.