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Savory Egg Pockets Recipe
|Chopped green bell pepper||1⁄4 Cup (4 tbs)|
|Tomato||1 Small, seeded and chopped|
|Worcestershire sauce||1 Teaspoon|
|Pita breads/6 inches in diameter||2 , cut in half and opened to form pockets|
|Alfalfa sprouts||1⁄2 Cup (8 tbs)|
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 mg
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
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.