Confetti Scrambled Egg Pockets

Ingredients

• 1 cup fresh or frozen corn
• 1/4 cup chopped green pepper
• 2 tablespoons chopped onion
• 1 jar (2 ounces) diced pimientos, drained
• 1 tablespoon butter
• 8 large eggs
• 1/4 cup reduced-fat evaporated milk
• 1/2 teaspoon seasoned salt
• 1 medium tomato, seeded and chopped
• 1 green onion, sliced
• 6 whole wheat pita pocket halves
• Salsa, optional

Directions

1. In a large nonstick skillet, saute the corn, green pepper, onion and pimientos in butter for 5-7 minutes or until tender.
2. In a large bowl, combine the 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. Serve with salsa if desired.