Denver pocket sandwiches
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion, chopped (about 1/2 cup) |
| 1 | small | Green bell pepper, chopped (about 1/2 cup) |
| 2 | tablespoons | Margarine or butter |
| 6 | Eggs | |
| ½ | cup | Chopped fully cooked smoked Ham or |
| 1 | can | (6-3/4 ounces) chunk ham |
| 1 | Jars (2 ounces) diced pimien Drained | |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 3 | pinches | Breads (6-inch diameter) |
Directions
Cook and stir onion and bell pepper in margarine in 10-inch skillet over medium heat until onion is softened. Beat eggs slightly. Stir in ham, pimiento, salt and pepper. Pour egg mixture into skillet. Cook over low heat, gently lifting cooked portions with spatula so that thin uncooked portion can flow to bottom. Avoid constant stirring.
Cook 3 to 5 minutes or until eggs are thickened throughout but still moist. Cut pita breads in half. Divide egg mixture among pita breads.
6 SANDWICHES; 265 CALORIES PER SANDWICH.