INGREDIENTS:½ cup diced bell pepper
12 large eggs, beaten (1 lb., 5 oz. frozen or liquid whole egg product)
½ cup nonfat milk
3 Tbsp. chopped ripe olives, packed
1 tsp. Mexican seasoning
½ cup seeded and diced tomatoes
2/3 cup shredded cheese (Cheddar, American, Monterey Jack)
6 whole pita breads, halved DIRECTIONS:For 12 servings: Spray-coat a large (12 inch to 14 inch) non-stick pan. Saute ½ cup bell peppers for 1 minute over medium heat; reduce heat to medium low.
Blend 12 eggs (or 1 lb., 5 oz. frozen or liquid egg product), ½ cup milk, 3 Tbsp. olives, and 1 tsp. seasoning in bowl. Pour over bell peppers. Cook, scrambled egg style, until the eggs are almost firm.
Stir in ½ cup tomatoes and 2/3 cup cheese. Continue cooking until firm throughout, with no visible liquid egg remaining and until cheese is melted. Keep warm.
Portion ½ cup (#8 scoop) cooked egg mixture into each pocket of pita bread half. Serve immediately. SERVINGS:12 servings From: PHOTO CREDIT:Photo Credit: AMERICAN EGG BOARD