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Scrambled Egg and Veggie Pockets

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By Pillsbury Kitchens
Updated Aug 27, 2010
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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
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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

  • Step 
    1
    In medium bowl, mix egg product, cheese and onion powder; set aside.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    Spoon 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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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