Breakfast Pocket Sandwiches

Breakfast Pocket Sandwiches




Ingredients:

1 medium Onion, chopped

1 small Green bell pepper, chopped

2 tablespoons Margarine or butter

6 Eggs

1/2 cup Chopped fully cooked smoked Ham or canned chunk ham

1 Jars (2 ounce size) diced pimiento, Drained

1/4 teaspoon Salt

1/8 teaspoon Pepper

3 pita 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.

Makes 6