Scrambled eggs are an original comfort food in many families and they can be very comforting to your food budget. The “Cheap Eats Veggie Scramble” dresses them up with add ins such as chopped peppers, onions, shredded carrots and honey mustard then scoops the scrambled into pita pockets for a filling, nutritious and satisfying lunch or breakfast on the fly. Also makes a great item for kids and adults on a brunch buffet.
In a 10-inch omelet pan, stir together oil, carrots, onions and peppers. Cook over medium heat until vegetables are tender but not brown.
Beat together eggs, milk, mustard, salt and pepper until blended. Pour egg mixture over vegetables. Cook 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, line each pita half with lettuce and honey mustard, if desired, and fill with about ½ cup of egg mixture.
