HONEY MUSTARD VEGETABLE SCRAMBLE
GreekVegetarianIntermediate30 minBy Northstar
Ingredients
Servings
4
- 1 tsp butter or cooking oil OR cooking spray
- 0.5 cup shredded carrots
- 1/3 cup chopped onions
- 1/3 cup chopped sweet red pepper
- 0.3 cup chopped green pepper
- 4 each eggs
- 1 tbsp skim milk
- 1 tbsp honey mustard
- 0.3 tsp salt, optional
- 1/8 tsp pepper
- 2 each whole wheat pita breads, halved
Instructions
- 1
Additional honey mustard Lettuce leaves In 10-inch omelet pan or skillet, heat butter until just hot enough to sizzle a drop of water.
- 2
Add carrots, onions, and peppers.
- 3
Cook over medium heat, stirring occasionally, until vegetables are tender but not brown.
- 4
In medium bowl, beat together eggs, milk, mustard, salt, if desired, and pepper until blended.
- 5
Pour over vegetables.
- 6
Continue cooking over medium heat.
- 7
As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds.
- 8
Continue until eggs are thickened and no visible liquid egg remains.
- 9
To serve, spread each pita half with mustard, line with lettuce leaves, and spoon in about 1/2 cup of egg mixture.
Tags
greekthe-versatile-egg