This recipe is guaranteed to add some

excitement to your breakfast table. Hot

sauce, tomatoes, green peppers, and cheese

can create a magical breakfast combination.    

Mexican Egg Pockets

Makes 2 Servings

2 eggs

2 tablespoons skim or low-fat milk

1 teaspoon plus 2 tablespoons finely chopped green onions with tops

Dash salt, optional

1 teaspoon butter or cooking oil OR cooking spray

1 pita bread, halved

1/2 cup chopped tomatoes

2 tablespoons chopped green pepper

1/4 cup (1 oz.) shredded reduced-fat Cheddar or Monterey Jack cheese

2 tablespoons bottled taco sauce

1. In small bowl, beat together eggs, milk and 1 teaspoon of the onions with salt, if desired, until blended. In 7- to 8-inch omelet pan or skillet over medium heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture.

2. 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.

2. Place pita halves upright in loaf pan. Spoon 1/2 of the cooked eggs into each half. Sprinkle each with 1/4 cup of the tomatoes, 1 tablespoon each of the pepper, remaining onions and 2 tablespoons of the cheese.

4. Bake in preheated 350° F oven just until cheese is melted, about 5 to 10 minutes. Top each pita half with 1 tablespoon of the taco sauce. Serve immediately.

This recipe and photo is used courtesy of the American Egg Board, www.incredibleegg.org

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