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Scrambled Egg Pockets Recipe

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This recipe for Scrambled Egg Pockets, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, July 30, 2006


1 small tomato, seeded and chopped (about 1/2 cup)
1 small onion, chopped (about 1/4 cup)
2 tablespoons chopped green bell
8 eggs, beaten
1 teaspoon chopped fresh or 1/2 teaspoon dried tarragon leaves
1/4 teaspoon salt
2 pita breads (6 inches in diameter), cut in half and opened to form pockets
1/2 cup alfalfa sprouts

• Spray 10-inch nonstick skillet with nonstick cooking spray. Cook tomato, onion and bell pepper in skillet over medium heat about 3 minutes, stirring occasionally, or until onion is tender. Mix eggs, tarragon and salt. Pour into skillet.
• As mixture begins to set at bottom and side, gently lift 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. Spoon into pita breads. Top with sprouts.


Change your pockets for a change of taste. Try adding these ingredients (alone or in combination) to 8 plain scrambled eggs with salt and pepper, if desired, before putting them into the pita pockets:

• 1/2 cup chopped fresh parsley or 1/2 cup chopped fresh chives
• 4 chopped green onions (with tops)
• 1/2 cup grated Cheddar cheese and 8 sliced pitted black olives
• 1 cup sautéed chopped mushrooms and 1/2 cup sautéed chopped onion
• 1/2 cup chopped cooked chicken and 1 teaspoon curry powder
• 1/2 cup cooked tiny shrimp, 1/4 teaspoon dry mustard and dash of Worcestershire sauce
• 1 cup cooked asparagus tips and 1/2 cup flaked canned salmon




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