Recipe Details

Summary

Name: Honey Mustard Vegetable Scramble

Category: Eggs

· 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.

HONEY MUSTARD VEGETABLE SCRAMBLE 52