Eggs in a Pocket

Eggs in pitaIngredients

  • 4 eggs
  • 1⁄4 cup skim milk
  • 1⁄3 cup onion, chopped
  • 1⁄3 cup red pepper, chopped
  • 1⁄3 cup green pepper, chopped
  • 2 teaspoons dry mustard
  • 1⁄2 cup reduced fat cheddar cheese
  • 2 whole wheat pita bread shells, halved
  • Salsa, optional


Whisk together eggs, milk, onion, red pepper, green pepper, and mustard. Heat 10-inch skillet to medium high heat and pour egg mixture into pan. Scramble eggs until firm but still moist. Just before eggs are set, add cheese and warm until melted. Warm pita pockets in microwave for 20 seconds. Open one pita half and spoon 1⁄4 of egg mix into shell. Serve hot.

Serves 4

Nutrient analysis per serving
210 calories, 14 g protein, 22 g carbohydrates, 7 g (2.5 g saturated), 215 mg cholesterol, 330 mg sodium

Source: Iowa Egg Council

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