Prep Time: 10 Mins
Cook Time: 6 Mins
Makes: 1 Serving
Ingredients
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
Instructions
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.