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Savory Egg Pockets

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  Margarine/Butter 2 Tablespoon
  Chopped green bell pepper 1⁄4 Cup (4 tbs)
  Tomato 1 Small, seeded and chopped
  Eggs 8
  Worcestershire sauce 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Pita breads/6 inches in diameter 2 , cut in half and opened to form pockets
  Alfalfa sprouts 1⁄2 Cup (8 tbs)

Heat margarine in 10-inch skillet over medium heat until melted.
Cook bell pepper and tomato in margarine about 3 minutes, stirring occasionally, until bell pepper is tender.
Mix eggs, Worcestershire sauce and salt.
Pour into skillet.
As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom.
Avoid constant stirring.
Cook 3 to 5 minutes or until eggs are thickened throughout but still moist.
Spoon into pita breads.
Top with alfalfa sprouts.

Recipe Summary

Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1081 Calories from Fat 584

% Daily Value*

Total Fat 65 g100.5%

Saturated Fat 16.9 g84.4%

Trans Fat 0 g

Cholesterol 1691.8 mg563.9%

Sodium 1622.9 mg67.6%

Total Carbohydrates 63 g21.1%

Dietary Fiber 4.1 g16.4%

Sugars 6.8 g

Protein 61 g121.8%

Vitamin A 78.7% Vitamin C 67.9%

Calcium 31.9% Iron 52.5%

*Based on a 2000 Calorie diet

Savory Egg Pockets Recipe