- 1 cup fresh or frozen corn
- 1/4 cup chopped green pepper
- 2 tablespoons chopped onion
- 1 (2 ounce) jar diced pimientos, drained
- 1 tablespoon butter or stick margarine
- 1 1/4 cups egg substitute
- 3 eggs
- 1/4 cup fat-free evaporated milk
- 1/2 teaspoon seasoned salt
- 1 medium tomato, seeded and chopped
- 1 green onion, sliced
- 3 (6 inch) whole wheat pita breads, halved
- In a large nonstick skillet, saute the corn, green pepper, onion and pimientos in butter for 5-7 minutes or until tender. Combine the egg substitute, 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.