Confetti Scrambled Egg Pockets
This sunny specialty is a colorful crowd-pleaser. My eight grandchildren often enjoy these egg-packed pitas for Saturday morning brunch or with a light salad for supper.
Ingredients
- 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
- 8 large eggs
- 1/4 cup reduced-fat evaporated milk
- 1/2 teaspoon seasoned salt
- 1 medium tomato, seeded and chopped
- 1 green onion, sliced
- 6 whole wheat pita pocket halves
- Salsa, optional
