Confetti Scrambled Egg Pockets

• 1 cup fresh or frozen corn
• 1/4 cup chopped green pepper
• 2 tablespoons chopped onion
• 1 jar (2 ounces) diced pimientos, drained
• 1 tablespoon butter
• 1-1/4 cups egg substitute
• 3 eggs
• 1/4 cup fat-free evaporated milk
• 1/2 teaspoon seasoned salt
• 1 medium tomato, seeded and chopped
• 1 green onion, sliced
• 6 whole wheat pita pocket halves

1. In a
2. , saute the corn, green pepper, onion and pimientos in butter for 5-7 minutes or until tender.
3. In a large bowl, combine the egg substitute, eggs, milk and salt; pour into skillet. Cook and stir over medium heat until eggs are completely set. Stir in the tomato and green onion. Spoon about 2/3 cup into each pita half.

corn, green pepper, onion, pimientos, butter, egg substitute, eggs, milk, salt, tomato, green onion, whole wheat pita pocket

Taken from www.tasteofhome.com/recipes/confetti-scrambled-egg-pockets/ (may not work)