Scrambling for Savings: Cheap Eats Veggie Scramble

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.


Prep Time: 10 Mins

Cook Time: 6 Mins

Makes: 1 Serving


1 teaspoon cooking oil
½ cup shredded carrots
1/3 cup diced onions
1/3 cup chopped red pepper
¼ cup chopped green pepper
4 eggs
1 tablespoon milk
1 tablespoon honey mustard
¼ teaspoon salt
1/8 teaspoon pepper
2 whole wheat pita breads, halved
Lettuce leaves, optional
Honey Mustard, optional


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.

Sign up for monthly newsletter

  • This field is for validation purposes and should be left unchanged.