Scrambled Egg and Veggie Pockets

 

1

cup fat-free cholesterol-free egg product (from 8-oz. carton) or 4 eggs, lightly beaten

1/4

cup shredded reduced-fat American cheese (1 oz)

1/2

teaspoon onion powder

2

teaspoons canola oil

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

• 1 In medium bowl, mix egg product, cheese and onion powder; set aside.
• 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.
• 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.
• 4 Spoon egg mixture evenly into pita bread halves.