Home Recipe Breakfast Recipes Southwestern Egg Pita Pockets

Southwestern Egg Pita Pockets

southwestern egg pita pockets
  • (1 Tbsp.) butter
  • (1 cup) fresh or frozen corn
  • (1/4 cup) green pepper, chopped
  • (2 Tbsp.) onion, chopped
  • (2 oz. jar) diced pimientos, drained
  • (1 1/4 cups) egg substitute
  • (3) eggs
  • (1/4 cup) fat-free evaporated milk
  • (1/2 tsp.) seasoned salt
  • (1 medium) tomato, seeded and chopped
  • (1) green onion, sliced
  • (3) whole wheat pita pocket halves

Southwestern Egg Pita Pockets

Whole-wheat pita pockets stuffed with scrambled pimiento eggs, sauteed corn and peppers.

Preparation Time
About 5 minutes
Cook Time
About 15 minutes


  1. 1Place a large, nonstick skillet over medium-high heat. Add butter. When melted, add corn, green pepper, onion and pimientos. Cook 5-7 minutes, or until tender.

  2. 2Beat together egg substitute, eggs, milk and salt in a large bowl, add to skillet. Cook until eggs are set, stirring often. Add tomato and green onion.

  3. 3Fill each pita half with 2/3 cup egg mixture and serve.

Nutritional Information

Serving Size: 1 pita half

Amount Per Serving:
  • Calories 207
  • Total Fat 6 g
  • Total Carbohydrate 28 g
  • Protein 13 g
  • Cholesterol 112 mg
  • Sodium 538 mg
  • Fiber 4 g

Additional Information

Recipe Category: Breakfast

Recipe Subcategory: Wraps and Pitas

Recipe Ethnicity: Mexican/Southwestern

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.