Bitsys Kitchen. Scrambled Egg Pockets

Scrambled Egg Pockets
1/2 cup chopped seeded tomato 1/4 cup chopped onion 2 Tbsp. chopped green bell pepper 2 cups Egg Substitute 1/2 cup alfalfa sprouts	1 tsp. chopped fresh or 1/2 tsp. dried tarragon leaves 1/4 tsp. salt 2 pita breads, cut into halves to form pockets

Cook tomato, onion and bell pepper in 10 inch skillet over medium heat about 3 minutes, stirring occasionally, until onion is tender.

Mix Egg Substitute, tarragon and salt; pour into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 5 minutes or until mixture is thickened throughout but still moist. Spoon into pita breads. Top with alfalfa sprouts.

4 servings