Honey Mustard Veg Scramble
Ingredients
1 teaspoon butter or cooking oil
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
Method
In 10-inch omelet pan , 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.
2 to 4 servings
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