Corn Scrambled Pockets
4 eggs
1/2 cup whole kernel corn (cut fresh from cob, frozen
thawed, or canned drained)
1/3 cup chopped tomato (about 1/2 of small)
2 Tbsp. minced green onion with top
1 oz. Neufchatel cheese, cut in small cubes
1 tsp. butter or cooking oil OR cooking spray
2 pita breads, halved
1/4 tsp. salt, optional |
In medium bowl, beat together eggs, corn,
tomato, onion, cheese, and (if desired) salt. Stir in corn,
tomato, onions, and cheese. In 8- to 10-inch omelet pan
or skillet over medium heat, heat butter until just hot
enough to sizzle a drop of water. Pour in egg mixture. As
mixture begins to set, gently draw an inverted pancake turner
completely across bottom and sides of pan, forming large
soft curds. Continue until eggs are thickened and no visible
liquid egg remains. Do not stir constantly. Fill pita halves
with 1/4 of the scrambled mixture. Makes 4 servings.
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