Ingredients
1 cup fresh or frozen corn1/4 cup chopped green pepper2 tablespoons chopped onion1 jar (2 ounces) diced pimientos, drained1 tablespoon butter8 large eggs1/4 cup reduced-fat evaporated milk1/2 teaspoon seasoned salt1 medium tomato, seeded and chopped1 green onion, sliced6 whole wheat pita pocket halvesSalsa, optional
Preparation
In a large nonstick skillet, saute the corn, green pepper, onion and pimientos in butter for 5-7 minutes or until tender.
In a large bowl, combine the eggs, milk and salt; pour into skillet. Cook and stir over medium heat until eggs are completely set. Stir in the tomato and green onion. Spoon about 2/3 cup into each pita half. Serve with salsa if desired.
