Honey Mustard Vegetable Scramble
 

Diane




(2 to 4 servings)


1 teaspoon butter or cooking oil OR cooking spray
1/2 cup shredded carrots
1/3 cup chopped onions
1/3 cup chopped sweet red pepper
1/4 cup chopped green pepper
4 eggs
1 tablespoon skim milk
1 tablespoon honey mustard
1/4 teaspoon salt, optional
1/8 teaspoon pepper
2 whole wheat pita breads, halved
Additional honey mustard Lettuce leaves

In 10-inch omelet pan or skillet, heat butter until just hot enough to sizzle a drop of water. Add carrots, onions, and peppers. Cook over medium heat, stirring occasionally, until vegetables are tender but not brown.

In medium bowl, beat together eggs, milk, mustard, salt, if desired, and pepper until blended. Pour over vegetables. Continue cooking over medium heat. 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.

To serve, spread each pita half with mustard, line with lettuce leaves, and spoon in about 1/2 cup of egg mixture.