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HONEY MUSTARD VEGETABLE SCRAMBLE
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teaspoon butter or cooking oil OR cooking spray
/2 cup shredded carrots
/3 cup chopped onions
/3 cup chopped sweet red pepper
/4 cup chopped green pepper
eggs
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Tablespoon skim milk
tablespoon honey mustard
/4 teaspoon salt, optional
/8 teaspoon pepper
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
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