Title: Western Style Eggs In Pitas
Categories: Sandwich, Breakfast, Egg, Potato
Yield: 4 servings
2 md Pita pockets
1 lg Potato, wash & dice
1/2 c Red pepper; diced
1/4 c Red onion; chopped
3 md Eggs
3 tb Skim milk
Cut the pita pockets in half and open each side to stuff.
Parboil or microwave the diced potato until soft. Coat a non-stick
pan with cooking spray and lightly brown the peppers and onions.
Whip the eggs with the skim milk and then add to pepper mixture.
Stir as they cook.
When eggs are thickening, add potatoes. Cook until completely done
and add salt and pepper to taste. Fill each pita pocket half with
1/4 of the egg mixture.
