Looking for a delicious dinner recipe? Then check out this skillet meal with eggs and vegetables that's ready in just 20 minutes.
Scrambled Egg and Veggie Pockets
- Prep Time 20 min
- Total 20 min
- Ingredients 9
- Servings 4
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
Instructions
-
Step1In medium bowl, mix egg product, cheese and onion powder; set aside.
-
Step2In 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.
-
Step3Pour 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.
-
Step4Spoon egg mixture evenly into pita bread halves.
Nutrition
200
Calories
8g
Total Fat
12g
Protein
19g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Sandwich
- Calories
- 200
- Calories from Fat
- 70
- Total Fat
- 8g
- 13%
- Saturated Fat
- 4 1/2g
- 24%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 7%
- Sodium
- 530mg
- 22%
- Potassium
- 290mg
- 8%
- Total Carbohydrate
- 19g
- 6%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 2g
- Protein
- 12g
% Daily Value*:
- Vitamin A
- 70%
- 70%
- Vitamin C
- 30%
- 30%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the
Pillsbury Kitchens
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