Scrambled Egg Sandwiches
|Chopped mushrooms||1 Cup (16 tbs)|
|Cold water||3 Tablespoon|
|Ground black pepper||To Taste|
|Chopped parsley||2 Tablespoon|
|Grated monterey jack cheese||1⁄2 Cup (8 tbs)|
|Whole wheat pita||3 , cut in half|
|Ripe tomato||1 , peeled seeded and chopped|
|Scallion||1 , chopped (Including Green Part)|
|Liquid red pepper seasoning||1 Dash|
1. Melt the butter in a small skillet and saute the mushrooms and onion until tender but not browned.
2. Combine the eggs, water, salt and pepper to taste, and parsley. Pour over the mushroom mixture and stir over medium heat until the eggs are set but still soft. Sprinkle with the cheese, cover, remove from heat, and let stand for 1 minute.
3. Spoon the egg mixture into pita halves. Combine the tomato, scal-lions, and red pepper seasoning and spoon over the egg mixture.