Corn Scramble Pockets
1/2 cup whole kernel corn (cut fresh from cob, frozen thawed or canned drained)
1/3 cup chopped tomato (about 1/2 of small)
2 tablespoons minced green onion with top
1 ounce cheese, cut in small cubes
1 teaspoon butter or cooking oil
2 pita breads, halved
1/4 teaspoon salt, optional
In medium bowl, beat together eggs, corn, tomato, onion, cheese and salt if desired.
Stir in corn, tomato, onions and cheese. In 8- to 10-inch omelet pan
over medium heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg
mixture. 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.
Do not stir constantly.
Fill pita halves with 1/4 of the scrambled mixture.