Beef And Egg Pockets
- 1/2 lb. extra lean ground beef
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 1/3 c. milk
- 1 Tbsp. instant minced onion
- 6 eggs, slightly beaten
- 1 c. (4 oz.) shredded Cheddar cheese
- 4 whole wheat or white pita pocket
- sliced tomatoes
- fresh alfalfa sprouts
- In large frying pan, cook beef over high heat, stirring, until pinkness is gone.
- Sprinkle with salt and pepper.
- Remove from heat.
- Mix together milk and onion.
- Combine with eggs.
- Place pan over medium heat.
- Stir egg mixture into beef, stirring to scramble.
- When eggs begin to set, stir in cheese.
- Continue cooking until cheese melts and eggs are set.
- Cut pockets in halves.
- Place about 1/3 cup of hot mixture into each pocket.
- Add tomato slices and alfalfa sprouts.
- Serve 2 filled halves per person.
extra lean ground beef, salt, pepper, milk, onion, eggs, cheddar cheese, whole wheat, tomatoes, alfalfa sprouts
Taken from www.cookbooks.com/Recipe-Details.aspx?id=1023111 (may not work)